Braised beef in red wine

Serves 4 Ready in 1 hr 40 min – 5 hr 10 min

Essentials (South Africa) - - FOOD | WEEKEND KITCHEN -

750g piece rolled beef brisket 4 bay leaves

1 tbsp olive oil

1 onion, chopped

2 beef stock cubes 300ml red wine

200g baby car­rots

2 parsnips, cut into chunks 250g baby pota­toes

25g dried mush­rooms, soaked in 3 tbsp boil­ing wa­ter 2 tbsp sun-dried to­mato pesto


Heat a slow cooker to high or the oven to 180°C. Sea­son the beef and tuck the bay leaves un­der the string of the rolled meat. Heat the oil in a fry­ing pan, add the beef and fry, turn­ing as needed, to brown. Trans­fer to the slow cooker or a casse­role dish. 2

Add the onion to the pan and cook for 5 min to soften. Crum­ble the stock cubes into 300ml boil­ing wa­ter (450ml if us­ing the oven) and stir to dis­solve. Pour into the pan over the onions with the red wine, bring to the boil then pour into the slow cooker or casse­role dish. 3

Add the car­rots, parsnips and pota­toes. Drain the mush­rooms, then add to the slow cooker or casse­role, strain the liq­uid to re­move any grit and add to the pot. Stir in the to­mato pesto, cover and cook for

5 hr in the slow cooker (or 1 hr 30 min in the oven) un­til ten­der.

1 900kj per serv­ing 16g fat 5.5g sat fat 22.5g carbs

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