Braised brisket with prawn risotto
Serves 34
1 packet Silver Fern Farms brisket 1 litre beef stock cracked pepper
1 stick of rosemary
6 cloves of garlic
1 onion, diced 1⁄2 small fennel bulb 1⁄2 cup prawns
100g risotto rice
400ml chicken stock
50g grated Parmesan
50g butter
Method
Remove brisket from the packet and allow to come to room temperature.
Season heavily with cracked pepper and a touch of salt.
Heat heavybottom pan and seal brisket.
Add rosemary and garlic.
Add stock and place greaseproof paper on top and cover tightly with aluminium foil (the greaseproof paper stops the foil from sticking to the meat).
Cook at 160degC for 45 hours or until meat is soft. Remove from the oven and rest for 10 minutes still covered.
When the brisket is almost done, add diced onion and finely chopped garlic to a separate pan.
Sweat off in a pan with finely sliced fennel.
Add the risotto rice and cook until rice becomes glossy.
Slowly add chicken stock one ladle at a time, until risotto is al dente or just soft to bite.
Add prawns and cook until pink and firm.
Add grated Parmesan and turn down the heat, stir constantly, add the diced butter and keep stirring. Set aside.
Remove brisket pan and reduce the cooking liquid to sauce consistency.
Place risotto on plate or bowl and place brisket on top of the risotto.
Lightly drizzle over the reduced cooking liquid.