Braised Brisket with Red Wine
Ingredients:
1.1kg Rolled Brisket
15 tbsp Seasoned flour
15ml Vegetable Oil
2 medium Carrots, peeled & cut into chunks
2 medium Parsnips, peeled & cut into chunks
2 medium Onions, diced
150ml Beef stock
15ml Tomato puree
60ml Red wine
½ tsp Dried thyme
1 Bay Leaf
Salt & pepper
2 tsp Cornflour
Method:
- Roll the brisket in the seasoned flour
- Heat the oil in a large casserole to brown the joint & remove.
- Stir the vegetables into the fat remaining in the pan and fry gently for a couple on minutes. Then add the stock, bay leaf, tomato puree, wine, thyme and the seasoning. Bring to the boil, replace the meat in the centre of the vegetables.
- Cover and cook in oven at 170 0c for about 2 ¼ hours or until the meat is tender.
- Remove the joint and carve. Mix the cornflour to a smooth paste with 2 tbsp water, stir into the meat juices, bring slowly to the boil till it thickens.
- Season and serve.
RECIPE COURTESY OF EBLEX
