One-pot beef brisket & braised celery

This beautiful beef brisket dish for Mother's day recipes is based on the Tuscan braise – beef in Barolo wine, but you can use any full-bodied red that suits your budget

Ingredients

• 2.2kg piece of rolled beef brisket
• 1 bottle full-bodied red wine
• 3 tbsp olive oil
• 8 celery sticks, cut into little-finger-length pieces
• 2 carrots, roughly chopped
• 1 onion, sliced
• 3 garlic cloves, roughly chopped
• 4 thyme sprigs
• 4 bay leaves
• small pack parsley, roughly chopped

Method

1. If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
2. Heat oven to 170C/150C fan/gas 5. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
3. Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.

Article By: Sooperchef.pk