BRAISED BEEF BRISKET
Preparation time 40 mins
Cooking time 3hours 15 mins
Serves 4-6
1-2 Tbsp extra virgin olive oil
1 litre chicken stock
1kg piece beef brisket Sea-salt flakes and freshly ground black pepper, to season
2 brown onions, roughly chopped
2 carrots, unpeeled, roughly chopped
2 sticks celery, roughly chopped
4 star anise
300ml red wine
3 bay leaves
1 bunch thyme
3 sprigs rosemary
150g green beans, trimmed
1 litre water
4 small tomatoes, halved
½ bunch cavolo nero, torn
Juice of 1 lemon Soft polenta or mashed potato, to serve
STEP 1 Preheat oven to 160°C/140°C fan-forced.
STEP 2 Heat oil in aflameproof casserole dish on high heat. Season beef, cook for 10 minutes, turning occasionally, until it is well browned all over. Remove to aplate.
STEP 3 In same dish, reduce heat to medium. Add onion, carrot, celery and star anise. Cook, stirring occasionally, until vegetables are soft. Drain excess fat. Return beef to dish.
Add cup of wine to deglaze dish. Add herbs and remaining wine. Bring to boil. Add stock andhours, until meat is falling apart. Remove from oven. Put on stovetop.
