Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus

You'll need to have time on your hands.

Ingredients


  • for the beef:
  • 2½-3kg joint of beef brisket (rolled)
  • 4 large carrots (peeled and cut into large dice)
  • 2 onions (peeled and sliced thickly)
  • 2 cloves of garlic (peeled and diced)
  • 2 parsnips (peeled and cut into large dice)
  • 450 ml beef stock
  • 100 ml red wine
  • 100 ml balsamic vinegar
  • 2 bay leaves
  • 100 g butter
  • for the colcannon:
  • 4 large rooster potatoes (peeled and cut into chunks)
  • 200 g kale (blanched and chopped)
  • 50 ml cream
  • 60 g butter
  • for the sauce:
  • 50g butter
  • 2 shallots (peeled and diced)
  • 4 tomatoes (peeled, deseeded and diced)
  • 100 ml port wine
  • 100 ml stock from the beef tray
  • 2 tblsp chopped tarragon

Method

  1. For the Beef:
  2. Seal the beef joint in a little vegetable oil. Brown on all sides. Season and place in a deep roasting tin on top of the sliced onions.
  3. Add beef stock, red wine, vinegar and bay leaf.
  4. Cover with tin foil and place in oven at 120°C for 5 hours.
  5. Take roasting tray from oven and remove most of juice from tray (strain juice and keep).
  6. Add butter, carrots, parsnips garlic and shallots, season and place tray back in the oven at 160 degrees for 45 minutes. Halfway through cooking, toss the vegetables.
  7. Remove meat and let rest. Keep vegetables warm.
  8. For the Colcannon: Cook potatoes and mash. Add cream, butter and kale. Season.
  9. For the Sauce: Melt butter in saucepot over low heat. Add shallot, sautéed for 2 minutes. Add beef stock, reduce by half. Add port, simmer for 5 minutes. Add tomato and tarragon. Season.




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