November 2011 Slow Roasted Brisket of Beef

Suitable for a Traditional Sunday Lunch.

Serves x 6:

1.4kg Beef Brisket

250g Onions (diced)

300g Celery (diced)

350g Carrots (diced)

20g Fresh Guernsey Flat Leaf Parsley

20g Fresh Guernsey Tarragon stalks

3 Bayleaves

2 Cloves Garlic (crushed)

350ml Red Wine

375ml Good quality Beef stock

40g English Mustard

50g Plain Flour

30g Beef Dripping or Vegetable Oil

Sea Salt and freshly cracked Black Peppercorns

Chassuer Sauce:

50g Guernsey Dairy Butter (diced and iced)

50g Guernsey Dairy Butter (softened)

75g Shallots (finely diced)

375ml Dry White Wine

20g Fresh Guernsey Tarragon (finely snipped)

20g Fresh Guernsey Flat Leaf Parsley (chopped)

225g La Vallees Farm Mushrooms (sliced)

25g Mushroom Duxelle

Score the brisket of beef with a sharp cook’s knife, making equal incisions. Rub the sea salt, freshly cracked peppercorns, garlic and English mustard well into the joint.

In a large baking tray or earthenware dish, sprinkle in half the chopped vegetables. Place on these the joint of beef and add the remaining vegetables. Cover with the red wine and beef stock and marinate in refrigerator overnight.

The following day, remove the joint from the marinade and pat dry. Dust with the plain flour and place in a large frying pan with a little oil or beef dripping to seal. Once the joint has browned evenly, return to the marinade and heat gently on the stove. When it reaches simmering point, cover with a well fitting lid or baking foil and place in a low oven at 160 C, 325 F or Gas 3 for up to 5 hours. When cooked and tender, carefully remove from the braising liquor and served carved with the chasseur sauce.

To prepare the chasseur sauce, melt the softened butter in a large saucepan, add the finely diced shallots and cook gently for 2 – 3 minutes without colouring. Add the sliced mushrooms and cook for a further minut or so.

Pour into a colander to allow the cooking butter to drain off. Return the shallots and mushrooms to the cleaned saucepan and add the dry white wine. Bring to simmering point and allow to simmeruntil reduced by half in volume. Add the beef stocktogether with a dessertspoon of mushroom duxelle and cook gently for a further 10 – 15 minutes until the sauce has reduced slighlty and thickened enough to lightly coat the back of a spoon. Prior to serving, remove the saucepan from the direct heat and whisk in the remaining iced butter, one piece at a time, together with the snipped fresh Guernsey herbs. This will both lightly thicken and enrich the sauce.