brisket and wine

Braised Brisket
serves 4-6
Recipe adapted from Post Magazine (October 5, 2014), South China Morning Post.

INGREDIENTS:
3 tbsp olive oil
3 lbs brisket
4 large onions halved and sliced
4 large garlic cloves sliced
1/2 tsp chili flakes
1 1/2 tbsp grainy mustard
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 15 oz can of diced tomatoes
1/2 cup port or red wine
3/4 cups low sodium beef stock
1/4 cup chopped Italian parsley

METHOD:
1. Heat oil over medium in a Dutch oven or large pan (needs to be big enough to hold the beef in one piece). Season brisket with coarse salt.

2. Brown brisket (about 5 minutes per side), remove from pot and then set aside.

3. Add onions and cook until soft, about 10 minutes. Add garlic and cook for 5 minutes longer.

4. Add chili flakes, mustard, vinegar, syrup, tomatoes and simmer for 5 minutes. Then add port or wine, scrape the bottom of the pot.

5. Return beef to the pan and add beef stock. Bring to a boil and then simmer over low heat for 2-3 hours until the brisket is very tender. Stir every 20-25 minutes.

6. You can serve the brisket in long slices topped with the sauce (reduce to thicken as desired). Serve along with a rustic potato and cauliflower mash and arugula salad. Or cut the brisket into pieces and serve over rice or pasta. Garnish with chopped parsley.

Tip - leftover brisket can be used as a filling for ravioli.