Name: Beef brisket with red wine & shallots
Total time: 2 h 35 min
Yield: 1
Cuisine: greek
Ingredients: 12 shallots; 6 cloves of garlic; 2 tablespoons extra virgin olive oil; 1.5 kg brisket of beef rolled and tied; 1 whole nutmeg for grating; 1 x 400 g tin of chopped tomatoes; 2 tablespoons tomato purée; 250 ml red wine; 2 fresh bay leaves; 1 stick of cinnamon; 1 small handful of black olives; 1 teaspoon dried oregano; a few sprigs of fresh thyme; 2 tablespoons red wine vinegar

Beef brisket with red wine & shallots

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Total Time:
2 hours 35 minutes

Transform cheap brisket into a flavorful Greek-style stew with this unique twist on stifado using whole brisket.

Ingredients:

12 shallots
6 cloves of garlic
2 tablespoons extra virgin olive oil
1.5 kg brisket of beef rolled and tied
1 whole nutmeg for grating
1 x 400 g tin of chopped tomatoes
2 tablespoons tomato purée
250 ml red wine
2 fresh bay leaves
1 stick of cinnamon
1 small handful of black olives
1 teaspoon dried oregano
a few sprigs of fresh thyme
2 tablespoons red wine vinegar

Instructions:

- Peel the shallots and garlic. - Heat oil in a pressure cooker or heavy-based casserole. - Brown the beef on all sides. - Set beef aside. - Cook shallots and garlic until soft and colored. - Grate in nutmeg and add all ingredients except beef. - Add half a tomato tin of water. - Season with salt and pepper. - Stir until thickened and hot. - Return beef to the pan, seal and cook for 1 hour 15 minutes on low heat. - Let beef rest for 10 minutes before shredding. - Season sauce to taste and serve over beef.

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