Braised brisket
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
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Braised brisket
- Prep time:
- 20 mins
- Cook time:
- 4 hrs
- Serves:
- 4
Gary Rhodes' braised beef brisket is cooked for four hours at a low heat to make an unctuous melt-in-the-mouth casserole
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Ingredients
- 1kg beef brisket, cubed
- 4 tbsp Flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 4 Onions, peeled and quartered
- 12baby 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
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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Latest Comment
absolutely delicious, make sure pan lid is good tight fit or cover with foil first. Very rich and filling you don't need anything else with this dish except a glass (or two) of good wine!