Europe on a plate. Food and drink blogs direct from Phil Lowe, Butcher and Fishmonger. Written with passion and humour. Winner of Tesco 'Passion For Food Award' 2013. Order books and dvds or anything else you desire through the Amazon link below.
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Sunday, 21 November 2010
My Sunday dinner: Spiced brisket of beef.
Brisket joint and butcher's string.
Slow broil Brisket joint in oven for three hours on gas mark 4 or 160 on electric. Pre-cooking, spike the brisket joint with three or four cloves and add three bay leaves and a sprinkling of garden fresh thyme to the cooking water. Cover with foil and place in lower part of oven. Add peeled onions after an hour and peel carrots and scrub new potatoes. Cook new potatoes for the last half hour along with carrots and frozen peas.
the halfway process
Half way through the cooking add a generous amount of red wine to cooking liquor. Baste beef joint regularly throughout cooking process, For the last ten minutes pop the shop bought Yorkshire puddings into the oven to cook through. I know 'shop bought'. I heard you shudder yet so easy and more time for wine drinking. Who could argue with that?
Add some butter to drained potatoes and a liberal shake of ground pepper. Once on the plate dress the plate with a generous amount of horseradish sauce to accentuate the delicious beef. Use the rich and sumptuous cooking juices as a gravy. Enjoy!
A Merlot of French Fitou is a good choice to go with this dish.