Slow braised brisket

Could there be a more quintessential culinary expression of motherly love?
 
recipes, beef,winter
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Recipe from: 21 July 2015
Preparation time: 20 min
Cooking time: 3h
 
 

Ingredients

 
  • 1.5
    kg
    beef brisket (with a good layer of fat)
  • extra-virgin olive oil
  • 2
    large carrots, peeled and cut into chunks
  • 1
    onion, quartered
  • 3
    celery stalks, cut into chunks
  • 1
    head garlic, cut in half
  • 1
    tinned chopped tomatoes
  • 1
    red chilli, seeded and finely chopped (optional)
  • 1/2
    bottle red wine
  • 500
    ml
    beef stock
  • BOUQUET GARNI:
  • 2
    bay leaves
  • 4
    sprigs fresh thyme
  • 2
    sprigs fresh rosemary
  • 4
    sprigs fresh flat-leaf parsley
 
 

Method

 

Preheat the oven to 160°C.

Generously season the meat with salt and pepper. Drizzle brisket with olive oil
Select a suitably sized casserole, baking tray or Dutch oven and place on a medium-high heat. Add the seasoned and oiled brisket and brown on all sides

Once thoroughly browned, remove the brisket and set to one side. Add a splash of olive oil if needed and then add the carrots, onion and celery. Sauté the vegetables until slightly soft and then add the garlic, tomatoes, red wine and bouquet garni. Bring everything to a boil

Return the brisket to the pot, cover and take off the heat. Roast in the oven for 3 hours or until the brisket is fork tender
Once cooked, transfer the brisket to a cutting board, lightly cover with some tinfoil and leave it rest for 10 minutes

In the meantime, strain the sauce to remove the vegetables and herbs. Spoon off some of the excess fat, then return the sauce to the pot. Check for seasoning and adjust accordingly. Over a high heat, bring the sauce to a rapid boil and cook until it thickens slightly
Slice the brisket across the grain and then pour over the sauce.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.
 
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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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