The Herald Magazine - - CONTENTS - Graeme Cheev­ers is head chef at Martin Wishart at Loch Lomond within Cameron House Ho­tel. Visit or call 01389 722504

THIS week’s recipe is a ter­rific way to use the much un­der­used and in­ex­pen­sive brisket of beef to con­jure a snack that will out­shine all oth­ers, the pickles com­ple­ment­ing the sweet, sticky, slow­cooked beef per­fectly. Bet­ter still, serve it at a party and you’ll be the talk of the town. If brisket isn’t to your taste or you could use left­over meat of your choice in the same way for an equally out­stand­ing re­sult.


100ml veg­etable oil 1kg beef brisket 2 banana shal­lots 300ml red wine vine­gar 125ml maple syrup 100ml soya sauce 500ml chicken stock 15g corn­flour 50ml sherry vine­gar 1 sour­dough loaf 100ml sour cream A jar of pick­led gherkins Set the oven to 180C/160C fan/gas mark 4.

Heat the veg­etable oil in a saucepan big enough to hold the brisket. Sea­son the brisket well with ta­ble salt and place it into the hot pan, sear­ing on all sides un­til dark brown.

Whilst the brisket is sear­ing peel and slice the banana shal­lots.

Once the brisket is brown on all sides re­move it from the pan and place it on a plate to one side.

In the pan the brisket was seared in, re­duce the heat slightly and add the shal­lots, cook­ing gen­tly with­out colour­ing un­til translu­cent. Add the red wine vine­gar and maple syrup and re­duce the liq­uid over a high heat by three-quar­ters. Add the soya sauce and chicken stock be­fore re­turn­ing the brisket to the pan. Cover with a lid or grease­proof pa­per and place it in the oven for three hours or un­til the brisket is ten­der and fall­ing apart.

Once the brisket is cooked trans­fer it from the pot on to a plate and let it cool slightly be­fore shred­ding with two forks into small pieces.

Re­turn the cook­ing liquor to the heat and bring it to the boil. Mix the corn­flour with 10ml of wa­ter and whisk the paste into the liquor. Once the liquor is thick­ened re­move it from the heat and add the shred­ded brisket. Sea­son well with salt and fresh pep­per and add the sherry vine­gar be­fore re­serv­ing to one side and keep­ing warm.

Slice the sour­dough bread into eight pieces around 2cm thick and toast un­til golden. Top the bread with the sour cream and add a gen­er­ous spoon­ful of the beef. Slice the pick­led gherkins and place on top of the beef then serve.


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