Post by rivergirl on Feb 10, 2012 19:00:27 GMT
anyway here is my recipe
Brisket of Beef My Way
Ingredients:-
1 brisket joint boned and rolled (this is for a full joint feeds 15/16 people) I have a big family.
2 onions
2/3 sticks of celery
3 nice size carrots
3 cloves of garlic
6 oxo cubes
1 glass red wine
Couple of bay leaves
6ish black pepper corns
Sprig of thyme
2 pieces of lemon rind cut with a potato peeler
Beef dripping or vegetable oil
Equipment.
Heavy cast iron cooking pot with tight fitting lid
Chinois (fine sieve)
Hand held blender
Method.
Melt the beef dripping in cast iron dish and brown meat joint all over, whilst this is browning roughly chop onions, celery and carrot. When meat browned remove I usually put it in the upturned lid and add chopped veg and whole garlic cloves (no need to peel)to the pot gently cook for 5 mins till softened add more dripping or oil if required. Add bay leaves, peppercorns, thyme and crushed oxo cubes and stir in the glass of red wine, snuggle the meat down into the mixture and put on the lid put in the middle of your oven at gas Mark 1 or 275f or 140c leave for 5/6 hours until cooked you can tell by inserting a carving fork into the joint it should go in easily and if you lift it up just fall back off the fork a little. If you have a probe thermometer (recommended) you are looking at 190 Fahrenheit at this temperature the collagen (connective tissue) has dissolved and it becomes the most beautiful tender and tasty piece of meat you will ever wish to taste. When you lift the lid the first time to check on your meat do not panic about the amount of liquid and the reduction in size of your joint its always like that. If when checking the temp has not been reached baste the joint and put back in. once temp reached remove joint onto tray and cover with foil this will easily stay warm for at least an hour.
Now get a spoon and taste the remaining juice WOW!!!!
Get your hand blender and wiz till all smooth and then sieve it, a chinois is best for this (fine sieve) and then reduce this a little not too much this is precious. It should not need thickening but you may want to play with the seasoning depending on your taste but I don’t usually need to, sometimes a little more wine maybe.
Once your meat has rested get your best and sharpest knife, carve your meat as thick or thin as you like, serve on a nicely warmed plate with some of the gravy, a homemade Yorkshire pudding or two and a good dollop of horseradish sauce, heaven who needs veg.
Alternatively thinly slice a couple of onions and gently cook of till nicely browned and caramelised (a spoon of brown sugar helps) add your gravy to this pan and stir to get all the brown bits. Get some decent bread rolls (or make your own) slice your meat pile it on the roll, dollop on a pile of onion gravy, horseradish/mustard on the side you’ve got the most fantastic hot beef and onion roll to die for.
Don’t forget the Knapkins.
Brisket of Beef My Way
Ingredients:-
1 brisket joint boned and rolled (this is for a full joint feeds 15/16 people) I have a big family.
2 onions
2/3 sticks of celery
3 nice size carrots
3 cloves of garlic
6 oxo cubes
1 glass red wine
Couple of bay leaves
6ish black pepper corns
Sprig of thyme
2 pieces of lemon rind cut with a potato peeler
Beef dripping or vegetable oil
Equipment.
Heavy cast iron cooking pot with tight fitting lid
Chinois (fine sieve)
Hand held blender
Method.
Melt the beef dripping in cast iron dish and brown meat joint all over, whilst this is browning roughly chop onions, celery and carrot. When meat browned remove I usually put it in the upturned lid and add chopped veg and whole garlic cloves (no need to peel)to the pot gently cook for 5 mins till softened add more dripping or oil if required. Add bay leaves, peppercorns, thyme and crushed oxo cubes and stir in the glass of red wine, snuggle the meat down into the mixture and put on the lid put in the middle of your oven at gas Mark 1 or 275f or 140c leave for 5/6 hours until cooked you can tell by inserting a carving fork into the joint it should go in easily and if you lift it up just fall back off the fork a little. If you have a probe thermometer (recommended) you are looking at 190 Fahrenheit at this temperature the collagen (connective tissue) has dissolved and it becomes the most beautiful tender and tasty piece of meat you will ever wish to taste. When you lift the lid the first time to check on your meat do not panic about the amount of liquid and the reduction in size of your joint its always like that. If when checking the temp has not been reached baste the joint and put back in. once temp reached remove joint onto tray and cover with foil this will easily stay warm for at least an hour.
Now get a spoon and taste the remaining juice WOW!!!!
Get your hand blender and wiz till all smooth and then sieve it, a chinois is best for this (fine sieve) and then reduce this a little not too much this is precious. It should not need thickening but you may want to play with the seasoning depending on your taste but I don’t usually need to, sometimes a little more wine maybe.
Once your meat has rested get your best and sharpest knife, carve your meat as thick or thin as you like, serve on a nicely warmed plate with some of the gravy, a homemade Yorkshire pudding or two and a good dollop of horseradish sauce, heaven who needs veg.
Alternatively thinly slice a couple of onions and gently cook of till nicely browned and caramelised (a spoon of brown sugar helps) add your gravy to this pan and stir to get all the brown bits. Get some decent bread rolls (or make your own) slice your meat pile it on the roll, dollop on a pile of onion gravy, horseradish/mustard on the side you’ve got the most fantastic hot beef and onion roll to die for.
Don’t forget the Knapkins.
