Skip to main content

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

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more