Wednesday, 30 December 2015

Pot Braised Beef Brisket in Port Gravy

With Christmas done and dusted there was still plenty of wine and port left over in our caravan so I thought lets bung it all in a stew. Slowly roasting a brisket in a pot turns the meat into that lovely stringy melt in your mouth deliciousness, and coupled with a rich sticky port and cranberry gravy Christmas certainly isn't over just yet.


Ingredients:

1kg Beef brisket
1x Large onion, roughly chopped
2x Carrots cut into 1cm slices
2x Sticks of celery
10x Mushrooms, halved
1x Leek, cut into 2cm slices
1x Star anise
1tsp Caraway seeds
1x Bay leaf
1x Sprig of thyme
1x Large glass of port, about 250ml
2x Large glasses of red wine
4x Garlic cloves
1tsp black peppercorn
2tbsp Cranberry sauce
500ml Stock


Method:

1. Cook the onions in a frying pan for 5-10 mins then pour them into a casserole pot.
2. Season the brisket all over then brown in the frying pan then place on top of the onions.
3. Pour the port, wine and stock to the frying pan and bring to the boil.
4. Add the chopped veg and all other ingredients to the casserole pot then pour over the hot porty-wine-stock mixture.
5. Place the pot in the oven on gas mark 2 for about 4 hours or until the meat is falling apart.
6. Remove the meat from the pan and set aside.
7. Strain the vegetables from the gravy and discard then get the gravy reducing on the hob.
8. Thicken the gravy with a little cornflour mixed with water and season to taste.
9. Plate up! We served ours with some simple roasted veg and some lovely crusty white bread and butter.


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