1.2kg Mick's Meat Barn Beef Brisket
1 tbsp olive oil
1 brown onion, coarsely chopped
1 fennel, trimmed, coarsely chopped
6 garlic cloves, crushed
1 1/2 tbsp tomato paste
3 cups (750ml) salt-reduced beef stock
1 cup (250ml) dry white wine
750g Carisma or washed potatoes
2 tbsp extra virgin olive oil
2 tbsp finely chopped parsley
1 lemon, rind finely grated, juiced
2 tsp plain flour
Step 1 - Preheat oven to 150°C (130°C fan-forced). Season the brisket with salt and pepper. In a large ovenproof casserole pan over medium-high heat, heat the olive oil. Cook the brisket for 5 mins each side or until browned. Transfer to a plate and set aside to rest.
Step 2 - Pour off all but 1 tbs oil from the pan. Add the onion, fennel and garlic and cook, stirring, for 8 mins or until just tender. Reduce heat to medium. Add the tomato paste and cook, stirring frequently, for 2 mins or until the tomato paste deepens in colour. Add stock and wine, scraping the bottom of the pan. Return the brisket, fat-side up, to the pan and bring to a simmer. Cover and transfer to the oven. Braise for 3 hours or until very tender.
Step 3 - Increase oven temp to 200°C (180°C fan-forced). Uncover brisket and cook for 1 hour or until brisket is crisp on top and the liquid has reduced by about half. Transfer the brisket to a carving board. Cover with foil. Strain the braising liquid through a fine sieve into a heatproof jug, pressing on the vegetables to extract liquid. Set the brisket aside for 30 mins to rest.
Step 4 - While the brisket is resting, in a large saucepan, add the potatoes, 1 tbs salt and enough water to cover. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-35 mins or until the potatoes are tender. Drain well and return to the pan. Using a fork, crush the potatoes into large chunks. Fold in the extra virgin olive oil, parsley, lemon rind and 1 tbs lemon juice. Season. Cover to keep warm.
Step 5 - Skim off as much fat as possible from the braising liquid in jug. Wipe out the casserole pan and add the braising liquid. (You’ll need 2 cups/500ml of braising liquid. Top up with more beef stock if necessary.) Bring to the boil over medium-high heat. In a small bowl, combine the flour with 1/4 cup (60ml) of the braising liquid from the pan until completely smooth. Add the flour mixture to the pan, whisking to combine. Return to the boil and cook for 1 min or until the gravy thickens slightly. Remove from heat. Season.
Step 6 - Slice the brisket against the grain into 1cm-thick slices. Return the sliced brisket to the gravy in the pan. Cover and set aside for 10 mins to rest.
Step 7 - Arrange the potato mixture on a large serving platter. Top the potato mixture with the sliced brisket and drizzle with the gravy.. Enjoy!