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Beef brisket with red wine and shallots
Serves 8
Elna Grobler chose this delicious recipe for her cooking club event in August 2015 from Jamie’s New Book: Super Food Family Classics. It is not too tricky and requires 2 hours and 35 minutes’ cooking time. This tasty dish is a wonderful comfort food for the winter months.
INGREDIENTS
12 Shallots
6 cloves garlic
1,5 kg brisket of beef, rolled and tied
1 whole nutmeg, for grating
1 x 400 g tin chopped tomatoes
2 tablespoons tomato purée
250 ml red wine
2 fresh bay leaves
1 stick cinnamon
1 small handful black olives
1 teaspoon dried oregano
A few sprigs of fresh thyme
2 tablespoons red wine vinegar
METHOD
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it’s golden on both sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 mins, or until they start to soften and take on colour. Finely grate in around a quarter of the nutmeg then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in, too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour, 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing it. It should flake apart easily with 2 forks though, if it doesn’t, it’s fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
