The recent cold snap has brought on the desire for some good old comfort food. Braised brisket, served with mashed potato & vegetables is top our our list to tick this box. Brisket is a cut of meat from the breast or lower chest and is one of the nine beef prime cuts. It needs good long slow cooking to tenderise and is best braised in wine & beef stock.
approx 800g beef brisket
2 small carrots
1 stick celery
2 garlic gloves
300ml red wine
400ml beef stock
1 tablespoon tomato puree
sprigs of thyme & rosemary
salt & pepper
First seal your brisket joint in a hot pan and a little olive oil, then place in a large casserole with the herbs
fry the onions until soft and add the garlic for 30 seconds
add the rest of the vegetables for a couple of minutes
spoon in the tomato puree and cook for 30 seconds
pour in the red wine to deglaze and simmer for 3 minutes
add this to the casserole and top up with beef stock, so it is half way up the beef
place in the oven which has been preheated 170C/gas 3 for 3-4 hours
once lovely and tender, remove the beef and pass the gravy through a fine sieve into a pan and reduce until nice and thick.
to stop drying the beef out, put it back in the casserole dish & cover, leave it to rest.
once the sauce is reduced slice the beef and pour over the sauce.
Wine: a good hearty Malbec 2010 Finca La Linda Malbec