Slow Cooked Beef Brisket and Goats Cheese Winter Veggie Medley
Recipes for Home and Restaurant
by Nadine Lloyd
3 celery sticks – diced
1 big carrot – diced
1 leek – sliced
2 - 3Kg (4.5 - 6.6lb) – beef brisket
1 teaspoon paprika
½ teaspoon cloves – ground
½ teaspoon nutmeg – ground
1½ teaspoons coriander – ground
150 ml (0.6 cup) (5.1 fl oz) dry white wine
240ml (1 cup) (8 fl oz) beef stock
4 large mashing potatoes – cooked
Salt and pepper – to taste
Add the celery, carrots, and leek to an oven-proof dish.
Place the brisket on top of the vegetables.
Season with salt, pepper, and the ground spices.
Add the wine and stock.
Cover and simmer, on low heat, for 3 to 4 hours.
Check the liquid level from time to time.
If the liquid gets too low, add more stock liquid.
The brisket is cooked when a fork easily slides through the meat.
If desired, thicken the gravy with cornflour or gravy powder.
Prepare the mash potatoes in the usual way.
Slice and serve the brisket on a bed of mash, along with the Goat's Cheese Winter Veggie Medley, and gravy from the meat pan.