Keyword beef, brisket, crowd pleaser, family meals, slow cooking, stew
Prep Time 15 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 6people
Author Angela Hartnett
Cost £
Ingredients
1kgdiced beef brisket (good quaility)
2tbspvegetable oil
750mlred wine (recommend using a primitivo aka zinfandel grape variety)
250mlchicken stock
3 - 4 tbspolive oil
2carrots, sliced
20baby onions
salt and pepper to season
handful of fresh parsley to garnish
Instructions
Season the beef first.Then in a large, heavy-based pan (which as a lid), over high heat, add the vegetable oil and when very hot add in your diced brisket to brown.TIP: don't move the beef around too much, let it brown on one side, then turn it. Be patient. You may need to do this in batches.
Once the meat is browned, add the wine and bring to the boil, then reduce to a simmer and reduce until the wine has almost evaporated (approx 10 mins).Then, add the stock and bring to the boil again. Reduce the heat, cover with a lid and let simmer for 1.5 hrs.
After 1.5 hrs, add the carrots and onions and stir together, replace the lid and continue to simmer for another 45 - 60 mins (you may need to add a little water if it starts to look dry)
After 2 - 3 hrs the beef should be lovely and soft and fall away.Serve with parsley sprinkled over the top and some creamy mash (or polenta).PS. if you do a day in advance and reheat it, the flavours will be even better!