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.
This recipe is doing the rounds at work and considering I work at one of New Zealand’s largest beef and lamb exporters this is a huge compliment to Chelsea Winter who created it. These shanks are outstanding on a cold winters night and superb with a nice red to wash it down. I use my trusty slow cooker for this so that I can come home from work and devour however you can do it in the oven. Visit Chelsea’s website below for the original recipe.
Greers Road Kitchen 