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.
Serves66
Cook time5 hr5 hour
Prep time20 mins20 minutes, + resting time
+ resting time
Ingredients
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 potatoes
2 tbs extra virgin olive oil
2 tbs finely chopped parsley
1 lemon, rind finely grated, juiced
2 tsp plain flour
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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Arrange the potato mixture on a large serving platter. Top the potato mixture with the sliced brisket and drizzle with the gravy.
0:00
Now, if I was a potato, I would be quite offended if you called me a side dish because quite often
0:04
the potato is the star of the meal, and I'm going to show you how to roast them, do a creamy bake,
0:10
a beautiful fancy hasselback potato, even a potato salad can be absolutely fantastic with
0:16
great Aussie grown potatoes, you are in the right place. The first thing you need to do is choose
0:23
the right potato for the right dish. So I'm going to use this beautiful creme gold to make a creamy
0:30
baked potato. Now, the reason the creme gold is the perfect potato for this dish is because it's
0:35
starchy, so it actually thickens up that cream as it cooks down. It also absorbs flavour really
0:40
well. Peel and slice your potato into slices about this thick. We start with thickened cream and some
0:46
milk, garlic and some fresh thyme. Season with salt and pepper. Now, the great thing about this
0:52
potato dish is it takes a while to make, so you can make it well in advance. Get yourself a nice
0:58
big, heavy baking dish just like this one. A quick layer of potatoes on the bottom. No one's going
1:02
to be seeing these bottom layers, so you can make 'em as fancy as you want, or you can just throw it
1:07
down. Get yourself a handful of tasty cheese. So you can either use a vintage cheddar or Gruyere,
1:13
pour over a thin layer of that cream mixture. In between layers, kind of push down on those
1:19
potatoes like that. Now the reason, of course, that you layer these potatoes with the cheese
1:24
and the cream is so that it cooks nice and evenly, and when you cut through it later on,
1:28
that cheese will be beautifully dispersed all the way through. As you get towards the top,
1:32
you can start making these just a little prettier. Knowing that these first couple of layers are the
1:38
ones that people are going to see. 180 degrees for about an hour, don't cover it just straight
1:43
in the oven. The potatoes are done. They've been in for just on an hour. Look at that gorgeousness.
1:50
What could you serve this with? Anything. You could serve it with a piece of grilled fish. You
1:54
could serve it with some roast beef. That's the great thing about potatoes. They make everything
1:58
more delicious. The best part is this is just one incredible potato dish. I've got lots to show you.
2:08
My next potato of choice is the brush potato. Now this is kind of a baked potato, the hasselback,
2:13
but it's much, much more beautiful and it's way more tasty than just a simple baked potato. Here's
2:19
what you do. I want it to have a nice flat edge. So pick the prettiest side and then just trim off
2:24
just a little bit. Cut through the potato, but not all the way through. So here's the trick.
2:28
You get yourself a couple of wooden spoons. Put one on either side, and then you can just
2:32
cut straight on through about a centimetre apart from each other. The last little slice, don't go
2:37
all the way to the bottom. Just cut into it just a little. You can see how it's going to open up
2:42
as it cooks into the melted butter. We put some crushed garlic and a little bit of fresh thyme.
Curtis Stone's beef brisket with parsley-lemon potatoes
Serves66
Cook time5 hr5 hour
Prep time20 mins20 minutes, + resting time
+ resting time
Ingredients
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 potatoes
2 tbs extra virgin olive oil
2 tbs finely chopped parsley
1 lemon, rind finely grated, juiced
2 tsp plain flour
Description
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Arrange the potato mixture on a large serving platter. Top the potato mixture with the sliced brisket and drizzle with the gravy.
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