I'm a huge MasterChef Australia fan, and while watching the show last week I found this dish that I'm curious to try out.
It's made by Chef and MCA Judge Gary Mehigan.
Just when I heard what he was gonna cook I took out a pen and paper..haha
Although it looks simple when he does it, I do wonder ^^
Anyway this dish I'll try to cook next weekend.
I'll skip the carrots but try to get the rest! ^^
Prep Time: 30 minutes
Cooking Time: 2 hours 30 minutes
Ingredients
1 onion, roughly chopped
3 garlic cloves, bruised
2 bay leaves
750ml (3 cups) red wine
300ml port
1kg piece beef brisket
70ml olive oil
1kg beef neck bones, chopped into small pieces
500ml (2 cups) good quality veal stock
Salt and pepper, to taste
Vegetables:
50ml olive oil
2 large carrots, peeled, cut into large pieces
200g smoked kaiserfleisch or belly bacon, cut into thick lardons
1 large celeriac, peeled, cut into wedges
3 thyme sprigs, leaves picked
2 bay leaves
2 garlic cloves, thinly sliced
50g butter
Parsley leaves, to garnish
Salt and pepper, to taste
How to cook
1 Place onion, garlic, bay leaves, red wine, and port in a large saucepan, bring to the boil over high heat, then remove from heat and set aside to cool completely. Once cool, place beef into a large bowl, the pour in marinade to cover. Refrigerate overnight or up to 24 hours to marinate.
2 Preheat oven to 250C.
3 Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Cook bones for about 10 minutes until caramelised, turning occasionally. Season with salt.
4 Meanwhile, drain beef brisket from marinade and pat dry well with paper towel, reserving vegetables and liquor.
5 Heat remaining 50ml oil in a large, heavy-based saucepan set over high heat. Sear brisket on all sides until caramelised. Add reserved vegetables from the marinade, and remove brisket. Set aside. Add bones to dish, followed by the marinade. Bring to the boil and reduce by half. Return brisket to pan with stock, and bring to the boil. Cover with a lid, then place in oven. Immediately reduce temperature to 160C. Cook for 1.5-2 hours, depending on thickness of beef, until tender. Season carefully as flavour will develop throughout the cooking process.
6 Meanwhile, for the vegetables, heat oil in a large frying pan over medium-high heat. Add carrots, kaiserfleisch and celeriac and lightly season with salt and pepper. Reduce heat to medium, and cook for about 6-8 minutes until golden and caramelised, stirring often. Add thyme and bay leaves and cook for a further 5 minutes. Reduce heat to low, then add garlic and butter. Continue cook for a further 15 minutes or until vegetables are tender, basting occasionally.
7 Remove pan from oven. Carefully remove brisket and bones from pan. Strain sauce through a fine sieve lined with a muslin or chux cloth into a clean pan, and gently warm through.
8 To serve, carve beef lengthwise, across the grain into thick slices and arrange in a serving platter with vegetables.
Garnish with parsley leaves and serve with jus.
