Last week I was – surprise, surprise! – in the reduced section of the supermarket!
I was on the lookout to for something special to cook for L that date night, as he’s pretty stressed about an interview on Thursday.
They had loads of reduced beef joints and I spied this one:
I’d heard somewhere that brisket could taste amazing and as it was a couple of pounds cheaper than the other cuts, that sealed the bargain for me! 😉
After searching the internet and my cookery books for recipe suggestions, I took a few ideas from each of the recipes that sounded the best – and the easiest! – and combined them to make my own Brisket Concoction!
I started with onions and carrots …
… and chopped them up with a good number of garlic cloves. This was about 2pm in the afternoon.
Now I should have browned the beef, put to one side, browned the vegetables, then combined. However, I had to get to an appointment and was running late (hardly ever happens … 😉 ) so I loaded the whole lot into my one and only prized LeCruset casserole dish, in one go, and browned the beef and the veggies, together with some chopped bacon – smelled good!
Next came the magic ingredient of ale, along with (cubed) beef stock, butter, brown sugar, tomato puree, plenty of herbs and an ingredient that I spent ten minutes popping round the corner to get:
I don’t know if it’s available in America, but I wouldn’t cook a stew, pie or beef joint without it – I even put it in my salad sometimes for an added zing! 😛
I let this bubble away and mix for a few minutes, before covering tightly with foil and shoving in the 160 C oven.
Then I dashed out the door and hoped the oven wouldn’t blow up while I was gone …
When I returned over two hours later I was grateful to find the apartment block still standing and the beef still simmering happily away in the oven – phew! 😉
I think it was somewhere close to 6:30pm that I hauled this weighty dish out of the oven, when I removed the beef and covered with foil to keep warm and rest.
Boys and girls, please don’t try this at home …
At this point I intended to turn on the ring under the casserole dish full of sauce … after 7 or so minutes of not understanding why the sauce wasn’t starting to bubble, and why there was a sizzling sound, but no see-able action … I realized I’d turned on the wrong ring and was actually frying the bottom of the beef to a near crisp …
Personally I’ll try and skip that step next time! 😉
Eventually I got the vegetables and sauce that the beef was cooked in bubbling away and thickened with some cornstarch.
I was absolutely thrilled to discover that my beef turned out exactly as all the recipes said it would – it wasn’t so much as carving as pulling melting bits off with a fork! Wow!!
I served the brisket with a generous helping of sauce, new potatoes and fresh vegetables.
I have to say, that sauce was delicious!! My best gravy yet! 🙂
Oh yeah, and I got another three meals out of the rest of the beef so, I’m happy!! 😉