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Braised Brisket with Red Wine

ingredients

serves 6
salt and freshly ground pepper
15 ml (1 tbsp) plain flour
1.1 kg (2 1/2 lb) piece lean rolled brisket
15 ml (1 tbsp) vegetable oil
225 g (8 oz) carrots, peeled and diced
225 g (8 oz) parsnips, peeled and diced
2 onions, skinned and diced
150 ml (1/4 pint) beef stock
15 ml (1 tbsp) tomato puree
60 ml (4 tbsp) red wine
2.5 ml (1/2 tsp) dried thyme
1 bay leaf
10 ml (2 tsp) cornflour

method

1. Season the flour and roll the brisket joint in it until well coated.

2. Heat the oil in a 2.3 litre (4 pint) flameproof casserole and brown the joint well. Remove the meat and set aside. Stir the vegetables into the fat remaining in the pan and fry for 2 minutes. Add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Return the meat to the pan, pushing it well down into the vegetables.

3. Cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 2 1/4 hours or until the meat is tender when pierced with a fine skewer. Remove the meat and carve into slices. Arrange on a serving dish with the vegetables, cover and keep warm. Mix the cornflour to a paste with a little water. Stir into the juices, bring slowly to the boil and cook for 2-3 minutes to thicken. Adjust the seasoning and serve separately.

What did you think?

26 people have helped to review this recipe. Thankyou!

Not the best
posted by Angela @ 01:21PM, 6/07/10
Really looked forward to cooking this but it turned out less than average - I would have thought it could be made a lot better if the meat was cooked for much much longer, almost double the time.
Tasty but..
posted by Liz B @ 04:29PM, 11/20/11
Really needs about 4 hrs, longer if you can, but our piece of brisket was smaller than the recipe. Recipe is really simple, great for using up veg. I added some paprika to the seasoned flour, and then whole cloves of garlic (in their skins) to the veg. Didn't bother with the corn flour, as after 4 hrs gravy had thickened anyway. Will use again, but would prob prep at lunch time to be ready for dinner.
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