Braised Brisket of Beef


Our winter favourite is this deliciously tender beef brisket! It gets it's rich flavour from slow cooking in a combination of red and white wine. We like serving it with a creamy mashed potato, but it's perfect with roast potatoes or a salad too!

1kg of beef brisket
1 carrot, diced,
1/2 a leek, diced
1/2 a white onion, diced
2 stalks of celery, diced
40mL BBQ sauce
40mL red wine
500mL white wine
500mL beef stock
1/2 bunch of oregano, chopped
salt & pepper to taste

Sweat vegetables in a pot, and season the beef with the salt & herb mix.

Seal the brisket in a pan and put in a deep baking tray with all other ingredients and cover with foil.

Cook for 30 minutes at 200°C, then reduce the heat to 150°C and cook until tender - approximately 3-4 hours, turning the meat each hour, ensuring the liquid covers most of the meat.

Add the oregano at the last hour.

Serve while hot!

Serves 4-6