The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

2kg (4lb 8oz) piece of qual­ity brisket Olive oil 2 car­rots, roughly chopped 1 large onion, sliced 3 pep­pers (1 each of red, green and yel­low), roughly chopped 1 small but­ter­nut squash, peeled and roughly chopped 1 fresh Scotch bon­net chilli, de­seeded and roughly chopped 4 sprigs of fresh thyme 2 large toma­toes, roughly chopped Enough or­ganic beef stock to cover the meat (about 1.5ltr/2¾pts)

For the spice rub

5 gar­lic cloves, peeled 40g (1½oz) fresh ginger, peeled and chopped ½tsp pa­prika 2tsp ground co­rian­der 2tsp ground cumin ¼tsp nut­meg ¼tsp chilli pow­der 1tsp ground all­spice ¼tsp ground cloves Com­bine all the rub in­gre­di­ents in a bowl with a gen­er­ous pinch of salt and pep­per. Use a food pro­ces­sor or pes­tle and mor­tar to grind the lot into a paste, and rub it all over the brisket. Leave to mar­i­nate for at least 2 hours, but prefer­ably overnight.

Pre­heat the oven to 170°C/gas 3. Place a large casserole pan over a medium heat, add a lit­tle oil and cook the brisket for 5 min­utes, turn­ing reg­u­larly, un­til browned well all over. Re­move the brisket and set aside.

Add the car­rots, onion, pep­pers, squash, chilli and thyme and cook over a medium heat for 5-7 min­utes, un­til soft­ened and start­ing to colour.

Tip in the toma­toes and cook for a fur­ther 5 min­utes. Re­turn the brisket, add enough stock to cover and bring to the boil on the hob. Pop the lid on, move to the oven and cook for 3-4 hours.

Af­ter 2 hours, check on the brisket and add a lit­tle ex­tra stock if it’s dry­ing out. If not ten­der af­ter 3 hours, cut the brisket into smaller pieces and re­turn to the oven.

Re­move the brisket and shred the meat — if you want to thicken the sauce, just place on the hob over a high heat un­til it has re­duced. Serve with rice and peas or jalapeño flat­breads (see be­low).

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