Beef brisket with red wine & shallots
Cooks In2 hours 35 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 481 24%
Fat 32.5g 46%
Saturates 12.9g 65%
Sugars 3.6g 4%
Protein 36.3g 73%
Carbs 4.4g 2%
Of an adult's reference intake
- 12 shallots
- 6 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 1.5 kg brisket of beef , rolled and tied
- 1 whole nutmeg , for grating
- 1 x 400 g tin of chopped tomatoes
- 2 tablespoons tomato purée
- 250 ml red wine
- 2 fresh bay leaves
- 1 stick of cinnamon
- 1 small handful of black olives
- 1 teaspoon dried oregano
- a few sprigs of fresh thyme
- 2 tablespoons red wine vinegar
By Daniel Nowland
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.