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:
- Place the joint on a chopping board and season.
- 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.
- In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes and transfer to the dish.
- Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper or foil and secure with a lid.
- Bring to the boil, reduce the heat and cook on the hob for the calculated cooking time until the beef is tender.
- 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.
- Serve the brisket with the sauce, crushed potatoes and steamed cabbage
Alternatively, cook in the oven at Gas mark 3, 170°C,325°F
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Quality Standard beef
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