How to Make Perfect Brisket braised in red wine and chocolate

Brisket braised in red wine and chocolate. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

Brisket braised in red wine and chocolate Season with salt and pepper and bring to a simmer. Lastly in went back the brisket, red wine, chicken base and chicken stock. Brisket of beef is a tough cut from the breast or lower chest of the animal. You can have Brisket braised in red wine and chocolate using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Brisket braised in red wine and chocolate

  1. You need 3 slices of bacon.
  2. It's 600 g of beef brisket.
  3. Prepare 1 of large white onion, chopped.
  4. Prepare 3 cloves of garlic, finely chopped.
  5. Prepare 1 of carrot, unpeeled and cut into 1/2 cm slices.
  6. Prepare 2 of celery sticks, chopped.
  7. Prepare 1 bottle (750 ml) of dry red wine.
  8. It's 3 cups of beef stock.
  9. You need 1 of bay leaf.
  10. Prepare 2 of star anise.
  11. Prepare 1 tbsp of fresh rosemary, finely chopped.
  12. You need 50 g of 70% dark chocolate.

It has two parts: the flat, or first cut, and the point, or second cut. Make Ahead: The braised meat and its liquid need to be refrigerated overnight. Learn how to make the ultimate braised brisket with Tesco Real Food. This recipe is easy to follow and the beef brisket is super tender and full of flavour.

Brisket braised in red wine and chocolate instructions

  1. Put a medium pot on medium-high heat. Add the bacon and fry until crisp. Remove the bacon, but leave the bacon fat..
  2. Season the brisket well with salt and pepper, then brown it in the bacon fat for a few minutes on every side, until it's evenly browned..
  3. Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg..
  4. Pour in the wine and beef stock. Add the bay leaf, star anise, a pinch of salt and several grinds of black pepper. Bring to a simmer, then cover and turn the heat down to low. Let simmer 3 hours or until the meat is fall apart tender..
  5. Remove the meat from the pot. Fish out the bay leaf and star anise and turn the heat up to medium-high. Add the rosemary and chocolate. Let the sauce simmer until reduced by about half. Using two forks, pull the brisket apart into chunks, then add it back to the sauce. Add additional salt and pepper as needed. Crumble the bacon and sprinkle it into the stew when serving..

Into the stock, stir the redcurrant sauce, herbs and crushed peppercorns. Pour over the beef with the red wine. Cover with a lid or a piece of foil and. Try Wine-Braised Beef Brisket, Red-Wine-Braised Beef Brisket, and Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton for similar recipes.

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