Cold Cider Brisket

by Stefan Kolsch

Place the beef into a heavy based casserole pan with the carrots and onion. Season with salt and pepper and add the herbs and spices
SERVINGS    
 
4-6
PREPARATION TIME
10 MINS
COOKING TIME
4 HOURS

Ingredients

1kg Beef Brisket (boned and rolled)
2 Carrots (cut into thick rings)
1 Onion (peeled and quartered)
Salt and Pepper
A bundle of fresh mixed Herbs e.g. Parsley,
Thyme, Sage and Marjoram
12 Peppercorns
12 Cloves
1 tsp Ground Allspice
1 tsp Ground Mace
600ml Cider
600ml Boiling Water

Cold Cider Brisket

Instructions

Preheat the oven to 130ºC/250ºF/Gas ½. Place the beef into a heavy based casserole pan with the carrots and onion. Season with salt and pepper and add the herbs and spices.
Pour over the cider and boiling water, cover tightly and cook in the preheated oven for 4 hours. Remove from the oven and allow to cool slightly.

Place the brisket in a deep bowl, cover with a plate that fits inside the bowl and place a weight on top. Once the meat is cold place it in the refrigerator and leave overnight.

The next day carve the beef into very thin slices.

Serve cold with salad, pickles and Donald Russell Speciality Bread.

Purchase your ingredients...

  • Beef Brisket, 950g

    A flavoursome cut that simply must be pot roasted!
      
    4 SERVINGS

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