Beef Brisket With Red Wine Shallots Recipes

RED WINE BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
• Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

BEEF BRISKET WITH RED WINE & SHALLOTS

Steps:

• Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
• Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
• Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
• Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
• Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
• Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.