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

4 hPour 4Nutri-Score C€€
par @chloeboyle_1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • beef brisketViandes700 g
  • baby new potatoes (washed)Fruits et légumes450 g
  • onion (large, sliced)Fruits et légumes1 morceau
  • carrots (chopped into chunks)Fruits et légumes2 morceaux
  • garlic cloves (minced)Fruits et légumes2 morceaux
  • red wineBoissons150 ml
  • beef stock (1 stock pot dissolved in boiling water)Épicerie350 ml
  • tomato purée (1 tbsp)Épicerie15 ml
  • plain flour (1 tbsp)Épicerie8 g
  • Worcestershire sauce (1 tsp)Épicerie5 ml
  • dried thyme (1 tsp)Épices1 g
  • bay leafÉpices1 morceau
  • oil (1 tbsp)Épicerie15 ml
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g

par portion

Nutrition

476kcal

Glucides
24 g
Protéines
36 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Cocotte
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Add stock and aromatics

    • Add the beef stock, Worcestershire sauce, dried thyme and bay leaf.
    • Stir well.
    Étape 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.
    Étape 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.
    Étape 7

  8. Shred and serve

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