Braised Brisket
Braised Brisket
Get this quick and easy beef recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Braising
  • Preparation Time 10 minutes
  • Cooking Time 4 hours
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Braised Beef Brisket
  • 140 grams Beef brisket
  • 1 Carrot, roughly diced
  • 1 Onions, roughly diced
  • 1 rib Celery, roughly diced
  • 1 stalk Leek, roughly diced
  • 1 bulb Garlic, halved
  • 800 millilitres Red wine
  • 100 grams Tomato coulis
  • 1 litre Beef stock
  • 3 Bay leaf
  • 4 sprigs Thyme
  • Polenta
  • 150 grams Polenta
  • 100 grams grated Parmesan cheese
  • 800 millilitres Milk
  • 100 grams Butter
Method
  1. Braised Beef Brisket:
  2. Season the beef with salt and pepper and sear on all sides until brown in an oven proof pot
  3. Set the beef aside
  4. Sauté the vegetables with oil in the same oven proof pot the beef was cooked in
  5. Once the vegetables are browned, deglaze with the red wine, and add in the seared briskets
  6. Pour in the tomato beef stock, tomato coulis, thyme and bay leaf
  7. Cover the pot and cook in the oven at 170°C for 3 hours
  8. Remove the briskets from the sauce
  9. Strain the sauce and reduce
  10. Place back the briskets into the strained sauce and keep warm
  11. Slice before serving
  1. Polenta:
  2. Put the polenta into a pot and simmer together with the milk
  3. Adding the milk a bit at a time
  4. Cook until the polenta is no more grainy and is a smooth texture
  5. Add in the grated parmesan cheese and season to taste
  6. Finish off by incorporating the butter inside

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