Beef brisket pot roasted ‘Italian style’

 In Autumn, Beef, Ingredients, Spring, Winter

Brisket is one of those cheaper cuts that doesn’t need long cooking, in fact it’s better to cook it quickly to pink in a pot with some wonderful penetrating flavour. I threw this together with what was ‘oopsed’ on the deli and vegetable counter in Waitrose!

This will serve 4 or 2 plus leftovers

1lb Aberdeen Angus brisket
1 onion finely chopped
3 cloves garlic finely chopped
200g chestnut mushrooms finely chopped
100g chargrilled artichokes from the deli counter
1tsp caper paste or tbsp chopped capers
Small handful sage leaves roughly chopped
Small tin of chopped Italian tomatoes
Glass red wine
Olive oil, sea salt and pepper

Heat the oven to 180C. In a suitably sized casserole that can go on the hob, sweat the onions and garlic in a glug of oil for a couple of minutes. Add the mushrooms for another minute then the sage, capers and artichokes. Cook on a low heat for a further minute then clear to the side of the pot but don’t remove. Add the meat and brown well on all sides. Add the wine and tomatoes, season with salt and pepper and bring to a simmer. When the liquid has reached a simmer place in the oven for around 45 minutes until the meat is pink or longer if you prefer well done. Remove the meat, let the meat rest, then carve, serving with the sauce which will be wll reduced and saute potatoes, chunky chips or even a big chunk of crusty bread.

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