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Good afternoon | 18th March 2010
Cold Cider Brisket
| 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 |
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 below...
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
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