Slowly braised Tarrant Valley Brisket

Jan 24, 2021

 3 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.

* Chefs tip ~ if you a fan of horseradish add a teaspoon full to your mashed potatoes

Serves 3 – 4 people