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Beef brisket with parsley-lemon potatoes recipe
Beef brisket with parsley-lemon potatoes recipe
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Prep Time:
20 minutes
Cook Time:
300 minutes
Total Time:
320 minutes
Succulent beef brisket cooked in a savory marinade, served with tender potatoes - the perfect winter comfort dish.
Ingredients:
  • 1.2kg No Added Hormones Beef Brisket
  • 18.20 gm olive oil
  • 1 brown onion, coarsely chopped
  • 1 fennel, trimmed, coarsely chopped
  • 6 garlic cloves, crushed
  • 33.30 gm tomato paste
  • 750ml beef stock
  • 250ml white wine
  • 750g Carisma or washed potatoes
  • 36.40 gm extra virgin olive oil
  • 40.00 ml finely chopped parsley
  • 1 lemon, rind finely grated, juiced
  • 2 tsp plain flour
Instructions:
  • Preheat the oven to 150°C (130°C fan-forced) while you season the brisket with salt and pepper. Brown the brisket in a large ovenproof casserole pan with olive oil over medium-high heat for 5 mins per side. Set the brisket aside on a plate to rest.
  • If needed, leave only 1 tablespoon of oil in the pan. Sauté onion, fennel, and garlic for 8 minutes until just tender. Lower the heat, stir in tomato paste, and cook for 2 minutes until the color deepens. Pour in stock and wine, deglaze the pan. Place brisket, fat-side up, back into the pan and bring to a simmer. Cover and transfer to the oven. Braise for 3 hours until very tender.
  • Preheat the oven to 200°C (180°C fan-forced) and uncover the brisket. Cook for 1 hour until the brisket is crispy on top and the liquid is reduced by half. Place the brisket on a carving board and cover it with foil. Strain the braising liquid through a fine sieve into a heatproof jug, pressing on the vegetables to extract liquid. Let the brisket rest for 30 minutes before serving.
  • After the brisket has rested, boil potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover them. Simmer for 30-35 minutes until tender. Drain and return to the pan, then crush them with a fork into large chunks. Mix in extra virgin olive oil, parsley, lemon rind, and 1 tablespoon of lemon juice. Season to taste and keep warm by covering.
  • Remove excess fat from the braising liquid in the jug. Clean the casserole pan and pour in the 2 cups/500ml of braising liquid (add more beef stock if needed). Bring to a boil over medium-high heat. In a small bowl, mix the flour with 1/4 cup (60ml) of the braising liquid until smooth. Whisk the flour mixture into the pan. Boil and stir until the gravy slightly thickens, about 1 minute. Remove from heat and season to taste.
  • Cut the brisket against the grain into 1cm-thick slices and place them back in the flavorful gravy in the pan. Cover and let it rest for 10 minutes.
  • Spread the potato mixture elegantly on a generous serving platter, layer with sliced brisket, and finish with a luxurious drizzle of gravy.

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