Slow braised brisket

The Muddled Pantry
Prep: 20 mins, Cooking: 3 hrs
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Could there be a more quintessential culinary expression of motherly love?

By Food24 July 21 2015
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Ingredients (15)

1.5 kg beef — brisket
olive oil — extra virgin
2 carrots — large, peeled and chopped
1 onion — quartered
3 celery stalks — chopped
1 garlic — cloves, halved
1 tinned tomatoes — chopped
1 red chilli — deseeded and finely chopped
1/2 wine — bottle of red
500 ml stock — beef
fresh mixed herbs — bouquet garni
2 bay leaves
4 fresh thyme — sprigs
2 fresh rosemary
4 parsley — fresh, flat-leaf
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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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