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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep39 - Beef Brisket with Mushy Peas and Roasted Bone Marrow


Team: Carmine & Lauren

Prep: 1hour

Cook: 4hours

Serves: 4 - 6

 

INGREDIENTS

1 leek, shredded

vegetable oil, for deep frying

 

BEEF

2 tsp olive oil

2 sticks celery, chopped

2 leeks, chopped

2 carrots, chopped

4 cloves garlic, sliced

750ml red wine

4 roma tomatoes, chopped

1 litre beef stock

1 litre chicken stock

1 bunch parsley stalks

1 bunch thyme

 

PICKLED ESCHALLOTS

375ml white vinegar

80g caster sugar

1 tsp salt

4 eschallots, thinly sliced

 

MUSHY PEAS

500g peas

125ml thickened cream

25g butter

2 tsp lemon juice

 

BONE MARROW

3 x 12cm lengths bone marrow, halved lengthways

2 tsp olive oil

crushed garlic and finely chopped parsley, to garnish

 

METHOD

  1. Preheat oven to 140C.
  2. To cook beef, rub meat all over with half the oil and season well. Heat a large casserole dish over medium-high heat. Cook beef, turning, until browned all over. Remove and set aside.
  3. Reduce heat to medium and add remaining oil. Cook celery, leeks, carrots and garlic until soft. Add 500ml of the wine. Simmer until reduced by half. Stir in remaining ingredients. Bring to a boil. Add beef, fat side up and cover tightly with foil or a lid.
  4. Transfer to the oven and cook for about 3-3 ½ hours or until meat is tender. Remove beef from braising liquid and place on a warm plate to rest for 10 minutes. Slice thickly.
  5. Strain braising liquid into a clean saucepan and discard solids. Add remaining 250ml of wine. Simmer until thickened and reduced to form a sauce. Season.
  6. Increase oven to 200C.
  7. Drizzle bone marrow with oil and season. Place, cut side up, in an oven dish.
  8. Roast for 10-15 minutes or until lightly browned and soft. Garnish with zest and parsley.
  9. Deep fry shredded leek in small batches until golden and crisp. Drain on absorbent paper. Season with salt.
  10. Serve beef and sauce with peas, bone marrow and pickled eschallots. Garnish with leek.
  1. Meanwhile, to make pickled eschallots, stir vinegar, sugar and salt in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in eschallots and set aside to cool completely. Strain before serving.
  2. To make mushy peas, cook peas in a saucepan of boiling salted water until soft. Drain. Transfer to a processor with remaining ingredients. Process until coarsely mashed. Season.

 

TIPS

  • As we were under time constraints, we used a pressure cooker to cook our beef.
  • This beef brisket would also be great shredded and served in soft burger buns or tacos.

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