Slow cooked Italian-style beef with horseradish yorkshires
- January 2018
- Serves 8
- Hands-on time 30 min, oven time 5½ hours
The lengthy oven time transforms a tough, inexpensive cut of meat into a first-rate, flavourful roast that’s fall-apart tender. Add an intense, wine-rich sauce and horseradish Yorkshires and you’re in roast heaven.
- 24.8g (8g saturated)
- 30.7g (8.2g sugars)
Brisket is from the lower chest of the cow. These hard-working muscles have to help the cattle stand up, so there’s lots of connective tissue that needs to be cooked for a long time to achieve tenderness. The meat is usually basted during cooking to keep it juicy. Brisket is normally bought rolled and tied. If it’s not, ask your butcher to do this for you.
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