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Recipes

 

 

Slow-Roasted Italian Beef Brisket

Claire Chitham

slowroasteditalian_beefbrisket.jpg

"When the weather starts cooling off, nothing beats slow-roasting or slow-cooking one of your weekend dinners. I love to slow-roast a delicious piece of meat and a few in-season vege on Sundays so I can use the leftovers for dinner or lunches during the week. I've used an oven to slow-roast this Italian beef brisket but you could also do it in a slow cooker, simply adjust the times to suit."
- Yours in health and happiness, KB xx

Serves 4 or 2 people + leftovers

INGREDIENTS:

1 tbsp extra virgin olive oil, cold-pressed where possible (I love the mild flavour from Hawkes Bay producers The Village Press cause it's not too intense and it's not too expensive)
2 onions diced
2-3 garlic cloves crushed (dependent on how "garlicky" you want it)
1 leek sliced
2 stalks celery diced
1 carrot peeled and diced
1.5 - 2kg quality beef brisket ("know your source" - I use organic, ethically farmed meat wherever possible sourced from by my local butcher Ivan, owner of Clarks The Organic Meat Specialists)
1 bay leaf, 1/2 rosemary branch, 2 stems of fresh thyme (all tied together)
1/4 cup red wine
2 x 400g organic chopped tomatoes (I use Ceres Organics Chopped Tomatoes cause their cans are BPA-free or you could use fresh tomatoes with their skins removed)
1L beef stock - enough to cover brisket (Generally, I like to make my own stock but if I don't have time Restore Bone Broth are a local NZ brand that do excellent beef and chicken stock made from organic bones)
1 eggplant, diced
Salt and pepper to taste

METHOD: 

1. Preheat oven to 120 degrees celsius
2. Heat the oil in a heatproof casserole dish or any pan that can go in the oven with a lid
3. Add the beef brisket (fat and all!) and brown on all sides. Remove and set aside
4. Add your mirepoix (that's a fancy name for all your diced vegetables) of onions, carrots and celery, garlic, a sprinkle of sea salt, the leek and your herbs and fry gently (you want these ingredients to soften, rather than burn so keep the heat on medium)
5. Add the wine and let the alcohol simmer off for 20-30 seconds
6. Add the chopped tomatoes and beef broth
7. Return the brisket to the same dish and sit it on top - making sure the broth and tomato mixture adequately cover the brisket
8. Cover with a lid and place in the oven for 6-7 hours until the meat is tender and falling through the sauce
9. With one hour cook time to go, add the diced eggplant (if you include any earlier it just turns to mush, still yummy, but mushy)
10. Remove the lid in the final 10-15 minutes of cooking to allow sauce to thicken
11. Serve with your favourite mash or roasted in-season veges. We love golden kumara with this hearty Italian dish. Bellissimo!