Recipe By Jaxters
Ref: 825
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep
1200 g
Beef joint (silver side or brisket)
350 ml
Red wine
350 ml
Water
2 tbsp
Brandy
2 Onion med chopped
2 Carrots large chopped
2 Celery sticks chopped
2 Garlic cloves grated
2 Bay leaves
1 Beef stock cube or gel pot
2 tsp
Dried oregano
1 tsp
Dried rosemary
1 tsp
Freshly ground black pepper
20 g
Butter
1 tbsp
Veg oil
Method
Step 1
Pre-heat oven to 160°C fan.
Step 2
Heat a good sized frying pan on a med heat, add oil & brown all sides of the meat, then place in a lidded cooking pot or casserole dish.
Step 3
Next add butter, onion, celery & carrot to the pan, stir fry until coloured, then add garlic & cook stirring for 2 minutes then add brandy & either flame off or just allow to evaporate away, then tip veg into the cooking pot with the beef, de-glaze pan with the water & stock cube to dissolve, pour stock water into the pot.
Step 4
Next add to the pot dried herbs, bay leaves, wine & black pepper.
Step 5
Place lidded pot in the oven for 2 & 15 minutes, turn over joint half way through cooking, when done allow to rest with lid on for 15 minutes before remove beef joint, carve into slices, strain cooking juice & use as a sauce/gravy.
Suggestion & Tips
Great with veg & roast potatoes.