ONE-POT BEEF BRISKET & BRAISED CELERY RECIPE - BBC GOOD FOOD
This beautiful beef brisket dish is based on the Tuscan braise – beef in Barolo wine, but you can use any full-bodied red that suits your budget
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Cook Time 5 hours
Yield 8
Number Of Ingredients 10
Steps:
- If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
- Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
- Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.
Nutrition Facts : Calories 572 calories, FatContent 33 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 47 grams protein, SodiumContent 0.2 milligram of sodium
PRAWN TOAST TOASTIE | JAMIE OLIVER RECIPES
I like to have fun with restaurant favourites, finding ways to recreate the dishes at home. So this is basically a mash-up between the much-loved toasted sarnie and beautiful Chinese-style prawn toasts. I use white bread for this one, because it’s soft and spongy, which suits the recipe. Give it a go!
Total Time 20 minutes
Yield 2
Number Of Ingredients 9
Steps:
- On a large board, trim the spring onions, then finely chop with most of the prawns (save four for later). Peel and finely grate over the ginger, add the soy and the egg yolk (reserving the white), then chop and mix it all together. Divide and spread the filling between two slices of bread, then sandwich the other slices on top. Now, you can use a toastie machine or a non-stick frying pan – either way, get it hot. Brush both sides of each sandwich with the egg white, pat on the sesame seeds, then halve the remaining prawns and press into the bread on one side only. Place in your toastie machine for 3 minutes, or put in the pan with 1 teaspoon of olive oil and a weight on top of the sarnie to toast for 2½ minutes on each side, or until golden and cooked through. Slice and serve with sweet chilli sauce for dipping, or you could even brush the sauce over your toastie for added joy.
Nutrition Facts : Calories 366 calories, FatContent 11.2 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 25.1 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 1.8 g salt, FiberContent 2.7 g fibre
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