Beef Cookery Demo
Cookery Demo with our in-house chef, Gavin on 18th September 2010.
Slow Cooked Brisket in Red Wine
Bacon bits or lardons
750ml Red Wine
celery, carrots, onion, swede & parsnips
Seal the brisket in a large pan with the bacon bits or lardons, remove with a slotted spoon and set aside. Add the mirepoix of vegetables to the pan, brown in the juices and set aside. Add the wine to deglaze the pan and reduce by a 3rd. Place the brisket in a slow cooker with the red wine, beef stock, bacon bits, bay leaves and bouquet garni. Cook for 4-6 hours depending on size of joint. Add the mirepoix of vegetables and crushed garlic, cook for a further 2 hours. Season and serve.
Chef’s note: add 1-2 tablespoons of beurre manié before serving to thicken if required.
above: slow cooked brisket served on mashed potatoes. Yum.
Also served was this lovely starter…
Mackerel Fillets with Beetroot Tzatiki
8 Mackerel fillets
2cloves of garlic
1 pot of set yoghurt
2 tablespoons chopped mint
2 – 300g of cooked beetroot
mixed leaf salad
salt and pepper
De-seed the cucumber and grate into a bowl, add a little salt, mix and leave to stand for a few minutes. Tip the cucumber onto a clean teatowel, wrap up and wring out excess water and return to bowl. Add garlic, mint, grated beetroot and greek yoghurt. (Leave overnight will intensify the garlic) Lightly flour the skin side of the fillets and place into an oiled pan, place under the grill or into a hot oven for a few minutes. Place on top of the mixed leaf salad. Place the beetroot tzatiki on top of the fish and grate a little beetroot to garnish and serve.