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Slow Cooked Red Wine Beef Brisket
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Slow Cooked Red Wine Beef Brisket

4 hPara 4Nutri-Score C€€
de @chloeboyle_1 importación0 veces cocinadas
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Ingredientes

4 personas
  • beef brisketCarne700 g
  • baby new potatoes (washed)Frutas y verduras450 g
  • onion (large, sliced)Frutas y verduras1 pieza
  • carrots (chopped into chunks)Frutas y verduras2 piezas
  • garlic cloves (minced)Frutas y verduras2 piezas
  • red wineBebidas150 ml
  • beef stock (1 stock pot dissolved in boiling water)Despensa350 ml
  • tomato purée (1 tbsp)Despensa15 ml
  • plain flour (1 tbsp)Despensa8 g
  • Worcestershire sauce (1 tsp)Despensa5 ml
  • dried thyme (1 tsp)Especias1 g
  • bay leafEspecias1 pieza
  • oil (1 tbsp)Despensa15 ml
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g

por ración

Nutrición

476kcal

Carbohidratos
24 g
Proteínas
36 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Pinzas de cocina

paso a paso

Preparación

  1. Brown the brisket

    • Heat the oil in a Dutch oven over medium-high heat.
    • Season the brisket with salt and black pepper, then brown really well on all sides.
    • Remove the brisket and set aside.
    Paso 1

  2. Soften the vegetables

    • Add the onion and carrots to the same pot and cook for around 5 minutes.
    • Add the garlic and cook for another minute.
    Paso 2

  3. Build the sauce base

    • Add the tomato purée and cook for 1–2 minutes, stirring well.
    • Sprinkle over the flour and stir for around 1 minute, making sure everything is coated.
    Paso 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape the bottom of the pot.
    • Let it bubble for 2–3 minutes.
    Paso 4

  5. Add stock and aromatics

    • Add the beef stock, Worcestershire sauce, dried thyme and bay leaf.
    • Stir well.
    Paso 5

  6. Assemble and slow cook

    • Return the brisket to the pot and arrange the baby potatoes around it; the liquid should come roughly halfway up the meat rather than completely covering it.
    • Cover with the lid and place in a 150 °C fan / 170 °C conventional oven for around 3–3½ hours.
    Paso 6

  7. Turn the brisket

    • After around 1½–2 hours, carefully turn the brisket over, cover and return to the oven.
    • Continue cooking until the beef is completely tender and pulls apart easily with a fork.
    Paso 7

  8. Shred and serve

    • Shred the beef and serve over creamy mash.
    Paso 8
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