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BRAISED BRISKET WITH RED WINE

1.1 kg piece of lean boned and rolled brisket

15 ml seasoned flour

15 ml vegetable oil

2 medium carrots, peeled and cut into chunks

2 medium parsnips, peeled and cut into chunks

2 medium onions, skinned and diced

150 ml Beef Stock

15 ml tomato puree

60 ml red wine

2.5 ml (1/2 level tsp) dried thyme

1 bay leaf

salt and pepper

10 ml (2 level tsp) cornflour


  1. Roll the brisket joint in the seasoned flour until well coated.

  2. Heat the oil in a 2.3 litre flameproof casserole and brown the joint well. Remove.

  3. Stir the vegetables into the fat remaining in the pan and fry gently for 2 minutes, then add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Replace the meat, placing it in the centre of the vegetables.

  4. Cover tightly and cook in the oven at 170°C mark 3 for about 2 ¼ hours, until the meat is tender when pierced with a fine skewer.

  5. Remove the meat and carve into slices. Arrange on a warmed serving dish with the vegetables, cover and keep warm.

  6. Mix the cornflour to a smooth paste with 30 ml water. Stir into the meat juices, then bring slowly to the boil. Boil for 1 minute, adjust seasoning and serve separately.
    Serves 6


BRAISED BRISKET WITH RED WINE

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