Slowly braised Tarrant Valley Brisket

Jan 24, 2021

 1 minute read

Ingredients

  • 1kg 28 day matured Tarrant Valley rolled brisket
  • 3 sticks celery
  • 1 large onion
  • 2 large carrots
  • 4 bay leaves
  • 1 teaspoon fresh or dried thyme
  • 1 large glass red wine
  • 1 pint beef stock
  • salt and pepper for seasoning

Method

  1. Preheat oven to 220°C
  2. Roughly chop up all vegetables, mix with herbs and a little salt and pepper and place in the bottom of an oven proof dish.
  3. Season brisket with salt and pepper and place onto the bed of vegetables put the uncovered meat into the oven at 220° C for 15 to 20 minutes, then remove from the oven and add a large glass of red wine and 1 pint of beef stock. Turn the oven down to 150°C then cover the whole dish with a good layer of tin foil and return to the oven to pot roast for 5 hours until tender.
  4. Serve with mashed potatoes, your choice of vegetables and the juices from the pan.
  5. * Chefs tip ~ if you a fan of horseradish add a teaspoon full to your mashed potatoes

    Serves 3 – 4 people

Finding us

Address:

Rawston Farm Butchery and Farm Shop
Rawston Farm
Tarrant Rawston
Blandford
Dorset, DT11 8SF

07796 801525
info@rawstonfarmbutchery.co.uk

Opening Hours

Monday to Friday 8:00am to 5.00pm

Saturday 8.00am to 4.00pm
Sunday Closed

Finding us in the heart of Dorset

Our farm shop stocks a wide range of locally reared beef, pork and chicken as well as seasonal game, free-range eggs, home-made pies, fresh vegetables, dried goods and a selection of superb Dorset produce. Come and see what we have to offer.

Directions