recipes 4u
Brisket in Cider
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Serves: 4 - 6 :: Ingredients:
* Lean beef brisket joint
* Oil
* Onions
* Eating apples
* Cinnamon stick
* Ground ginger
* Cider
* For Apple & Rhubarb Chutney:
* Rhubarb
* Eating apple
* Ground ginger
* Cider
* Mead
* Cinnamon stick
Cooking Time: 105 - 140 mins
Cooking Time Detail: 30-40 minutes per 450g/½kg (1lb) plus 30-40 minutes
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Heat 15ml (1tbsp) oil in a large lidded casserole dish and brown a 1.25kg (2½lb) lean beef brisket joint on all sides.
Add 2 onions, quartered, 3 eating apples, cut in half, 1 cinnamon stick and 5ml (1tsp) ground ginger to the pan.
Pour over 150ml (¼pt) cider, cover and simmer on hob or in oven for calculated cooking time.
(Temperature: Gas Mark 3, 170°C, 325°F)
Serve hot or allow to get cold in the cider - transfer to a cold pan or bowl to cool down quicker.
Meanwhile make the chutney: in a pan place 2 sticks rhubarb, cut into chunks, 1 eating apple, cored and sliced, and 2 large pinches ground ginger, 60ml (4tbsp) cider, 45ml (3tbsp) mead (if mead not available use all cider or apple juice) and ½ cinnamon stick.
Cook over a gentle heat for 5-10 minutes until softened.
Add a little sugar to taste if necessary.
Serving Suggestion:
Serve thinly sliced with salad or in sandwiches with the apple and rhubarb chutney.
Alternatively serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy. |
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