An inexpensive cut of meat, that's great for slow cooking.
Ingredients
- 2 tbsp olive oil
- 1.5kg piece boned and rolled beef brisket
- 100g thick-cut rindless bacon, cut across into strips
- 50g butter
- 2 parsnips, cut into long wedges
- 1 large fennel bulb, cut lengthways into 8 wedges
- 2 small leeks (about 225g), cut into lengths
- 4 carrots, thickly sliced
- 2 celery sticks, sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 300ml chicken stock
Method
- 1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the oil in a casserole large enough to snugly fit everything. Season the brisket all over, add to the casserole and brown on all sides. Lift out onto a plate. Add the bacon and fry briefly until golden brown. Set aside on another plate. Pour away any excess oil.
- 2. Melt the butter in the casserole over a medium heat. Add the vegetables and herbs. Season. Cook gently for a few minutes until lightly browned. Add the brisket, bacon and stock, then cover with foil and a tight-fitting lid and cook in the oven for 2-21/2 hours.
- 3. Put the brisket on a board and carve thin slices. Skim excess oil from the casserole and boil for a couple of minutes. Serve with the juices and mustard.
Nutritional info
Per serving: 742kcals, 54.2g fat (23.8g saturated), 51.2g protein, 13g carbs, 8.6g sugar, 1.4g salt
Wine Recommendation
Don’t overdo it with a heavy red – a good quality, juicy Beaujolais hits just the right note.