Beef brisket in one piece, cooked for as long as possible in a casserole or slow cooker. The results are amazingly tender beef, a gorgeous sauce, and a very happy family! This is quite expensive to make, and takes a long time, so I only make this for special occasions, for feeding a large crowd. This recipe will serve 6-8 easily, with leftovers, which are lovely the next day. Be sure to start this recipe early.
This is so rich, it only needs creamy mash and some freshly cooked green veg with it. Hope you enjoy it! :o)
Absolutely loved it! i changed it a bit only in that i marinated it for a while, only because i had already taken it out of the freezer but ended up having to change my plans for dinner on that day,so we had it on the Sunday rather than the Saturday as planned. In the marinade i put some capers and a couple spoonful wine vinaigre mixed with a bit of oil e.v.o , few juniper berries, a pinch of celery salt a tsp sugar to balance the acidity of the vinaigre(wine vin. can be strong), marinate for as long as possible really,cover with tin foil and keep in fridge and ever so often turn it over and spoon the juices over. Of course i also put the celery and carrots with it and a small onion because i used challotes instead. When ready to cook take it out of fridge and let reach room temperature (about 10/15 min), then take the brisket of the marinade and pat dry with kitchen paper, if you don't it will not brown properly and the oil will spit and spat and it hurts! You will also find that it will not take as long for the meat to brown. Keep the marinade, separate the carrot etc. from the oil.Ikept some of the celery, carrot and the onion all of the capers , took out the jun.berries and wizzed it to a paste with some of the passata, garlic and water or stock if you like just to get the consistency. The marinade juice can be mixed to the stock and i also mixed in the paste and the passata, (and just a little secret a drop runny honey makes all the difference).foll.recipe and enjoy! - 11 Feb 2014
- 01 Jan 2013
- 28 Oct 2012