Braised brisket with fruit

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 14
Servings 6
Time 10

Ingredients

  • 30
    ml
    olive oil
  • 1.50
    kg
    boneless brisket
  • 2
    onions, sliced
  • 3
    cloves garlic, crushed
  • 4
    carrots, diced
  • 4
    sticks celery, diced
  • 2
    bay leaves
  • 6
    black peppercorns
  • 10
    ml
    paprika
  • 250
    ml
    beer
  • 250
    g
    mixed dried fruit
  • 500
    g
    baby potatoes
  • 50
    ml
    ginger syrup
  • 30
    ml
    red wine vinegar
 

Method

120
 
Heat the olive oil in a heavy-based saucepan and brown the brisket on all sides.
Remove the meat, add the onions and garlic and sauté until the onion is transparent.
Add the carrots and celery and cook for five minutes.
Return the meat to the saucepan, add the bay leaves, peppercorns and paprika.
Pour in the beer, cover the saucepan with a tight-fitting lid and simmer for 90 minutes to two hours, or until the meat is almost tender.
Add the fruit, potatoes, ginger syrup and vinegar and cook until the potatoes are tender, adding a little hot beef stock if necessary.
Serve with buttered cabbage.
 

Read more on: beef  |  sauté
 

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