Serves 4-6
1.5kg piece of beef brisket
2 tbsp olive oil
2 leeks, thinly sliced
3 garlic cloves, sliced
8 sprigs thyme
2 tbsp flour
1 1⁄2 cups white wine
4 cups (1 litre) chicken stock
1⁄4 cup wholegrain mustard
2 bunches Dutch carrots, peeled and trimmed
500g new potatoes
Brussels Sprouts Salad
60g butter
2 tbsp olive oil
250g (1⁄2 loaf) sourdough bread, cut into 2-3cm cubes
300g brussels sprouts, trimmed and shredded
100g snow peas, sliced lengthways
60g shaved parmesan
Ready-made caesar dressing, to serve
Preheat oven to 160°C. Season brisket with salt and pepper.
Heat oil in a large ovenproof pan over a medium-high heat and sear the beef for 2-3 minutes on each side or until browned all over. Remove beef and set aside.
Reduce heat to medium-low, add leeks, garlic and thyme and cook, stirring, for 10 minutes, or until softened. Stir in flour, then the wine, chicken stock and mustard. Cover, transfer pan to the oven and cook for 3 hours or until brisket is becoming tender.
Add carrots and chat potatoes and cook for a further 1 hour or until vegetables are tender.
Meanwhile, to make brussels sprouts salad, heat butter and oil in a large frying pan over a medium heat. Add bread and cook, tossing, for 8-10 minutes or until golden and crisp. Remove and set aside.
Toss together the brussels sprouts, snow peas, croutons and parmesan. Just before serving, drizzle over dressing and toss.
Remove brisket from pan and slice. Serve slices with vegetables, plenty of the sauce and the salad.
SMART TIP
Usually cooked in red wine, we have cooked a spring version using white wine and plenty of spring vegetables.
