A Chef's Recipe

Braised Beef Brisket

Name: Braised Beef Brisket with Paris Mash and Gremolata
Cook time: 2 h 30 min
Yield: 6 serves
Ingredients: 1.2 kg beef brisket, cut into large dice; 100 g plain flour; 60 ml olive oil; 1 brown onion, diced; 3 garlic cloves, chopped; 2 carrots, cut into large dice; 200 ml red wine; 2 tins chopped tomatoes; 2 stalks thyme; 4 fresh bay leaves; 500 ml chicken stock; 3 stalks parsley, chopped; 600 g Desiree potatoes; 15 g sea salt; 200 ml milk; 200 g unsalted butter; 2 stalks thyme; 1 g white pepper; 1 bunch flat leaf parsley, chopped; 10 g lemon zest; 1 garlic clove, grated; 50 ml olive oil

with Paris Mash and Gremolata

by chef Darren O'Rourke

Serves 6 2.5 hours in the oven

Chef Darren O'Rourke sent us his braised brisket: seared, then slow-cooked in red wine, tomato and stock until fork tender, served over silky Paris mash with a sharp gremolata to cut through. It feeds six, and the oven does the hard part.

The cut is Grain Fed Brisket, sold in store at Eltham and Laverton North. The braise takes 1.2 kilograms, and this week's specials are worth a look before you shop.

See This Week's Specials Find Your Nearest Outlet Store

Braised beef brisket with carrots and gremolata beside silky Paris mash

The Shopping List

The mash and gremolata quantities serve four; scale up by half for six generous serves.

Beef Brisket Braise

1.2 kg beef brisket, cut into large dice
100 g plain flour
60 ml olive oil
1 brown onion, diced
3 garlic cloves, chopped
2 carrots, cut into large dice
200 ml red wine
2 tins chopped tomatoes
2 stalks thyme
4 fresh bay leaves
500 ml chicken stock
3 stalks parsley, chopped

Paris Mash

600 g Desiree potatoes
15 g sea salt
200 ml milk
200 g unsalted butter
2 stalks thyme
1 g white pepper

Gremolata

1 bunch flat leaf parsley, chopped
10 g lemon zest
1 garlic clove, grated
50 ml olive oil

The Method

Beef Brisket Braise

Preheat the oven to 160°C.
Dust the brisket pieces in flour, shaking off the excess.
Sear the brisket in olive oil on all four sides in a heavy based pot, then set aside.
Wipe the pot clean and add a little more olive oil.
Sauté the onion, carrot and garlic until the onions are translucent and fragrant.
Deglaze with the red wine and reduce by three quarters, then add the tomatoes, thyme, bay leaves and stock.
Return the brisket and any resting juices. If the ingredients are not submerged, top up with water and season generously.
Bring to the boil, cover, and place in the oven for about 2.5 hours, or until the brisket is fork tender.
Check the seasoning and serve, finished with the chopped parsley.

Paris Mash

Heat the milk, butter and thyme together to infuse.
Cook the whole potatoes, skin on, in salted water.
Once cooked, drain and leave to dry in a colander covered with a tea towel.
Peel the potatoes and pass through a mouli, ricer or drum sieve to remove all clumps.
Slowly whisk the strained milk and butter mixture into the potatoes and season well.

Gremolata

Add all the ingredients to a bowl and mix.
Season to taste.

In Store

Pick up the cut in store.

Ask for Grain Fed Brisket at the counter.

Eltham

2/266 Bolton Street
Eltham VIC 3095

Laverton North

10 Raymond Rd
Laverton North VIC 3026

See This Week's Specials Find Your Nearest Outlet Store