This braised brisket recipe is a wee gem. It is a rich, tender and perfect on a winter’s night served with your favourite mash and vege. Also this dish is great with crusty bread as you can soak up or the juices. It is great matched with your favourite red.
- 500g brisket
- dash olive oil
- 1 Tbsp whole grain mustard
- 2 cloves garlic, finely chopped
- 2 Tbsp sage, roughly chopped
- 1 red onion, quartered
- 1 cup beef stock
- 1 cup red wine
- chopped parsley to serve
Pre-heat oven to 170°C. Score the brisket with a small sharp knife and generously seasoned with salt and pepper. Sear the brisket in a hot cast iron pan (one that can be transferred to the oven) until all sides are browned. Rub garlic, mustard and sage onto the brisket then place back into the pan. Add onion, beef stock and wine to the pan.
Cover pan with tin foil and place in the oven. Cook for 2 1/2hrs or until brisket is pulling apart.
Serve with puree cauliflower and sautéed purple cabbage or in a ciabatta with your favourite slaw.
Serves 2-3 (if you have more people just buy a bigger piece of brisket)
Recipe adapted from Delaney Mes