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Beef brisket with red wine & shallots
main courses | serves 8
This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
1. Heat the oil in the pressure cooker. Add the beef and turn it every couple of minutes until it is golden on all sides. Remove and set aside.
2. Add the shallots and garlic to the pan and cook for around 10 minutes, until they start to soften and take on colour, then add all remaining ingredients except the beef brisket. Half fill the tomato tin with water and tip this in too. Season well with salt pan and cook for around 10 minutes, until they start to soften and take on colour, then add all remaining ingredients except the beef brisket. Half fill the tomato tin with water and tip this in too. Season well with salt and black pepper. Gently stir until hot and starting to thicken.
3. Return the beef to the pan and put the lid on, making sure the valve is shut. Cook at a low heat for 75 minutes. Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. If it is not tender enough after this time, you can always put the cooker back on to pressure again and cook for another 15 minutes. It should flake apart easily with 2 forks or a knife. Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
Recipe Daniel Nowland
Photo David Loftus
from Issue 15
ingredients 2 tbsp extra-virgin olive oil
1.5kg brisket of beef, rolled and tied
12 shallots, peeled
6 garlic cloves, peeled
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
250ml red wine
2 bay leaves
1 cinnamon stick
¼ nutmeg clove, grated
A small handful of black olives
1 tsp dried oregano
A few sprigs of thyme
2 tbsp red wine vinegar