Beef brisket, amazing!
I was looking for a slightly cheaper ‘cook-it-low-and-slow’ joint of meat for a family party. I came across a recipe by Nigel Slater for braised beef brisket.
First you roast the brisket for 25 mins, and then stew it for 4 hours in a broth with porcini mushrooms, carrots, shallots, black pepper corns, thyme and bay leaves.
Remove the beef and reduce the broth. Slice the brisket and cover in the reduced broth.
It was absolutely delicious. So succulent and melt in the mouth. The broth had a great earthy meaty umami taste.
I had it with some roast potatoes, steamed green vegetables and the carrots and shallots cooked with the brisket.
I’m definitely going to do this again. 😀🐄