Beef brisket with black­ber­ries

Landscape (UK) - - In the Kitchen -

Serves 4

1.3kg beef brisket joint

250g black­ber­ries, plus ex­tra for gar­nish

300ml red wine

2 red onions, peeled and quar­tered

2 gar­lic cloves, peeled

1 tbsp su­gar

15g but­ter

200ml, plus

120ml wa­ter

600g Maris Piper pota­toes, peeled and chopped into ap­prox­i­mately

3cm cubes

400g car­rots, peeled and chopped into ap­prox­i­mately

2cm cubes

4cm piece fresh horse­rad­ish, peeled

200g self-rais­ing flour

100g suet sea salt and black pep­per chopped flat leaf pars­ley, to gar­nish

Place the black­ber­ries, red wine, onions, gar­lic, su­gar, but­ter and 200ml of wa­ter in a wide 3 litre pan. Place the brisket on top and sea­son. Add the cubed pota­toes, fol­lowed by the chopped car­rots. Grate half of the horse­rad­ish over the top of the meat and sea­son with black pep­per. Cover with a lid and bring to the boil, then sim­mer on a low to medium heat for 2 hrs un­til the pota­toes are soft and the beef is cooked. In the mean­time, make the dumplings. Place the flour and suet in a mix­ing bowl, then stir in 120ml cold wa­ter and the re­main­ing horse­rad­ish. Sea­son with salt and pep­per and mix together with a metal spoon un­til it reaches a thick con­sis­tency. Re­move the brisket from the pan, place on a plate and keep warm. Bring the pan mix­ture to the boil, then scoop in 8 full spoon­fuls of dumpling mix­ture into the pan. Cover with a lid and cook on a medium heat for 15 mins un­til the dumplings are firm. Cut the brisket into chunks, then re­turn them to the pan. Serve scat­tered with the ex­tra black­ber­ries and gar­nished with the pars­ley.

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