Curtis Stone's beef brisket with parsley-lemon potatoes
After a winter warmer with an inventive twist? Try this tender beef brisket paired with zesty crushed potatoes for a meal to wow your family.
Note: + resting time
- 1.2kg Coles Australian No Added Hormones Beef Brisket
- 1 tbs olive oil
- 1 brown onion, coarsely chopped
- 1 fennel, trimmed, coarsely chopped
- 6 garlic cloves, crushed
- 3 cups (750ml) salt-reduced beef stock
- 1 1/2tbs tomato paste
- 1 cup (250ml) dry white wine
- 750g Carisma or washed potatoes
- 2 tbs extra virgin olive oil
- 2 tbs finely chopped parsley
- 1 lemon, rind finely grated, juiced
- 2 tsp plain flour
Preheat oven to 150°C (130°C fan-forced). Season the brisket with salt and pepper. In a large ovenproof casserole pan over medium-high heat, heat the olive oil. Cook the brisket for 5 mins each side or until browned. Transfer to a plate and set aside to rest.
If necessary, pour off all but 1 tbs oil from the pan. Add the onion, fennel and garlic and cook, stirring, for 8 mins or until just tender. Reduce heat to medium. Add the tomato paste and cook, stirring frequently, for 2 mins or until the tomato paste deepens in colour. Add stock and wine, scraping the bottom of the pan. Return the brisket, fat-side up, to the pan and bring to a simmer. Cover and transfer to the oven. Braise for 3 hours or until very tender.
Increase oven temperature to 200°C (180°C fan-forced). Uncover brisket and cook for 1 hour or until brisket is crisp on top and the liquid has reduced by about half. Transfer the brisket to a carving board. Cover with foil. Strain the braising liquid through a fine sieve into a heatproof jug, pressing on the vegetables to extract liquid. Set the brisket aside for 30 mins to rest.
While the brisket is resting, in a large saucepan, add the potatoes, 1 tbs salt and enough water to cover. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-35 mins or until the potatoes are tender. Drain well and return to the pan. Using a fork, crush the potatoes into large chunks. Fold in the extra virgin olive oil, parsley, lemon rind and 1 tbs lemon juice. Season. Cover to keep warm.
Skim off as much fat as possible from the braising liquid in jug. Wipe out the casserole pan and add the braising liquid. (You’ll need 2 cups/500ml of braising liquid. Top up with more beef stock if necessary.) Bring to the boil over medium-high heat. In a small bowl, combine the flour with 1/4 cup (60ml) of the braising liquid from the pan until completely smooth. Add the flour mixture to the pan, whisking to combine. Return to the boil and cook for 1 min or until the gravy thickens slightly. Remove from heat. Season.
Slice the brisket against the grain into 1cm-thick slices. Return the sliced brisket to the gravy in the pan. Cover and set aside for 10 mins to rest.
Arrange the potato mixture on a large serving platter. Top the potato mixture with the sliced brisket and drizzle with the gravy.