Braised brisket
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
-
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
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.









Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
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!