It does not happen often, but I relinquished my kitchen and look what dear hubby with low tolerance levels came up with when I left him in charge of on Sunday.
Edit:
Lovely Hubby with Low Tolerance Levels has posted his recipe in the comments sections, please view.
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Into a Casserole dish (in our case a small Dutch oven) place:
ReplyDelete- 3 crushed cloves of Garlic
- 2 roughly chopped Onions
- 2-3 roughly chopped Carrots
- 1 Teaspoon of Dried Oregano
- 1 Teaspoon of Dried Thyme
- 1 Teaspoon of Dried Herbs de Provence
- 1 Teaspoon of Dried Chilli Flakes
To this add:
- 1 pint of Beef stock (or as I like to think of it an Oxo cube in boiling water)
- 1 Tablespoon of Worcester Sauce
- Beef Brisket 800g (the star of the show).
Put the lid onto the Casserole dish and place into a low oven (150-160C) for.........How long have you got? I did this one for about 3.5 - 4 hours.
Check the dish once in a while to make sure you still have liquor in the bottom and to turn the beef once in a while
When the Beef is cooked to your satisfaction remove from the dish and wrap in foil and then place inside a Tea Towel Clamp (insulation to keep warm and allow to rest)
Place casserole dish onto the hob and bring the cooking liquor to a simmer
Add a good glass of Red wine to the liquor (Remember to drink the wine with the meal)
Continue to simmer until the alcohol has boiled off
Add a Cornflower / water mix to the liquor to thicken to the desired viscosity - I used approx 2 teaspoons of cornflower
Cook the cornflower out
Remove the the beef from the clamp and slice
Add sauce to suit
As you can see, we did mash and peas with this
An alternative that does spring to mind is forget the Beef stock and just use wine - you are then into Beef Bourguignon territory.
Add a bay leaf or two may be another option