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Braised Beef Brisket with Roasted Cauliflower mash

Braised Beef Brisket and Cauliflower mash

Braised Beef Brisket with Roasted Cauliflower mash 

Recipe by: Anda Dlepu
Serves: 6
Preparation time: 20mins
Cooking time: 2hr

1 Butchers Choice Beef Brisket bone in
2Tbsp Dijon Mustard
Salt and pepper to season
Cooking olive oil 
2 Onions, peeled and cut in thick slices
5 cloves Garlic, peeled
2 Carrots, peeled and cut in thick slices
1 stick Celery cut in thick chunks 
4 Bay leaves
20g Rosemary
5g Thyme
1L Beef stock
2 Italian whole peeled tinned tomatoes

Roasted Cauliflower Mash
1 head, Cauliflower
1 head, Orange Cauliflower
1 head of Garlic, cut in half
Olive oil
1cup Chicken stock
Salt and Pepper, to taste
5g Thyme

Extra ingredients
Baby carrots, blanched
Exotic mushrooms, sautéed in olive oil with thyme and rosemary
Fine beans, blanched

Preheat oven to 200C.
Rub the mustard on the meat side of the brisket.
Season the brisket generously with Maldon salt and black pepper.
Heat a pan till smoking hot.
Add the oil and put the brisket on the meat side in the pan.
Give the brisket colour on all sides till nice and brown.
Take the brisket out and fry the onions with garlic and add the rosemary, thyme and bay leaves.
After 2 minutes add the carrots and celery to give colour but keep stirring.
Add the beef stock and the tinned tomatoes to that.
Bring to a boil and turn off.
Put the brisket in the liquid making sure it is covered ¾ up the pot and close with a lid.
Turn oven temperature down to 150C and cook for 2 hours.
Keep checking every 30 minutes and ladle the liquid over the meat to keep the top moist.
Once the meat is soft and a knife can go through it easy take it out the oven.
Stain the stock through a sieve and put it back on the stove to reduce by half.
Serve the brisket and pour over the reduced sauce.

Cauliflower Mash
Preheat oven to 180C.
Cut the Cauliflower into small florets.
Drizzle cauliflower with Olive oil and season generously with salt and pepper.
Put the garlic in foil and drizzle with 2tbsp olive oil and close up loosely.
Place both in the oven and roast for 30 minutes.
Keep checking the oven and shaking the tray every 10 minutes.
Heat the stock up in a pan till warm.
Place the cauliflower and squeeze the roasted garlic into the blender and blend with the stock and thyme leaves.
Puree till desired constancy and season to taste.

Don't forget to find the ingredients at your nearest Woolworths or vist www.woolworths.co.za/food

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