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Slow Cooked Red Wine Beef Brisket
Hoofdgerecht

Slow Cooked Red Wine Beef Brisket

4 uVoor 4Nutri-Score C€€
van @chloeboyle_1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • beef brisketVlees700 g
  • baby new potatoes (washed)Groente en fruit450 g
  • onion (large, sliced)Groente en fruit1 stuk
  • carrots (chopped into chunks)Groente en fruit2 stukken
  • garlic cloves (minced)Groente en fruit2 stukken
  • red wineDranken150 ml
  • beef stock (1 stock pot dissolved in boiling water)Voorraadkast350 ml
  • tomato purée (1 tbsp)Voorraadkast15 ml
  • plain flour (1 tbsp)Voorraadkast8 g
  • Worcestershire sauce (1 tsp)Voorraadkast5 ml
  • dried thyme (1 tsp)Kruiden en specerijen1 g
  • bay leafKruiden en specerijen1 stuk
  • oil (1 tbsp)Voorraadkast15 ml
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g

per portie

Voedingswaarden

476kcal

Koolhydraten
24 g
Eiwitten
36 g
Vetten
26 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Add stock and aromatics

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

  8. Shred and serve

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