Braised beef with Madeira sauce

Truffle oil, Madeira sauce, beef cooked for two hours... Mouth watering yet?

• Preparation: 15 mins
• Cooking: 120 mins
• Serves: 4

What you need:

• 1.3kg/3lb lean brisket or silverside joint
• Salt and freshly milled black pepper
• 75g/3oz bacon, roughly chopped or bacon lardons
• 6 shallots, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 15ml/1tbsp oil
• 1 small bunch fresh herbs (such as winter savory, oregano and thyme)
• 3 parsnips, peeled and chopped
• 4 celery sticks, chopped
• 450ml/¾pint good, hot beef stock
• 450ml/¾pint Madeira wine
• 10ml/2tsp good quality truffle oil

What you do:

1. Place the joint on a chopping board and season.
2. Heat a large non-stick frying pan and cook the bacon, shallots and garlic for 3-4 minutes. Transfer to a large ovenproof casserole dish.
3. In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes and transfer to the dish.
4. Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper or foil and secure with a lid.
5. Bring to the boil, reduce the heat and cook on the hob for the calculated cooking time until the beef is tender.
6. Remove the joint from the pan, transfer to a warm plate, cover and rest for 10 minutes before slicing. Meanwhile add the truffle oil to the sauce and stir gently.
7. Serve the brisket with the sauce, crushed potatoes and steamed cabbage

Cook's tip:

Alternatively, cook in the oven at Gas mark 3, 170°C,325°F

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