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Braised brisket

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes' braised beef brisket is cooked for four hours at a low heat to make an unctuous melt-in-the-mouth casserole

Braised brisket

Method

1. Preheat the oven to 170C/gas 3.

2. Coat the beef in the flour and dust any excess off.

3. Heat the oil in a frying pan and fry off fry in hot oil to seal. Transfer the beef to a casserole dish with all the remaining ingredients. Bring to simmer on the stove and then cover with a lid.

4. Put the casserole into the preheated oven and cook for four hours. Taste and season if necessary. Serve hot.

Made with produce from Stock Nook Farm - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 20 min
Cook: 4 hrs

Ingredients
1kg beef brisket, cubed
4 tbsp Flour, seasoned with salt and pepper
2 tbsp vegetable oil
4 Onions, peeled and quartered
12 baby carrots, peeled
2 sprigs Thyme
2 Bay leaves
1 x 400g can of shop-bought beef consommé
400ml Red wine
4 large Potatoes, peeled and cut into wedges