A brisket might be considered a secondary cut of beef, but with Colin’s recipe, that cooks it to melt-in-your-mouth tenderness, it might become your favourite dinner. Combined with some fresh garden vegetables, lots of stock and cooked all in one pot, this dish is rich in flavour, easy to cook and great value for money.
Ingredients
Method
Preheat oven to 160°C/140°C fan-forced.
Heat oil in a flameproof casserole dish on high heat. Season beef, cook for 10 minutes, turning occasionally, until it is well browned all over. Remove to a plate.
In same dish, reduce heat to medium. Add onion, carrot, celery and star anise. Cook, stirring occasionally, until vegetables are soft. Drain excess fat. Return beef to dish.
Add 1/2 cup of wine to deglaze dish. Add herbs and remaining wine. Bring to boil. Add stock and water. Return to boil, cover with lid. Bake for 2 1/2 -3 hours, until meat is falling apart. Remove from oven. Put on stovetop.
Add beans and tomato. Cook on medium heat for 2-3 minutes, or until tomato softens. Stir in cavolo nero and juice. Season. Remove from heat.
Serve with polenta or potato.
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