SLOW COOKER BRISKET RECIPE WITH RED WINE, THYME AND ONIONS ...
Check out this simple slow cooker beef brisket recipe. This easy melt-in-the-mouth beef makes a perfect Sunday roast for when you have guests for dinner
Provided by OLIVEMAGAZINE.COM
Categories Meat and poultry
Total Time 5 hours
Number Of Ingredients 11
Steps:
- Heat a large frying pan until hot. Rub the joint all over with oil and season really well. Sear on all sides until golden, making sure you get a nice dark colour. Transfer to the slow cooker.
- Add the onions to the same frying pan and cook for 10 minutes or until starting to go golden at the edges.
- Sprinkle over the flour, stir well and cook for 3-4 minutes. Gradually add in the wine, stirring, then stir in the stock and Worcestershire sauce. Tip the onion mixture on top of the beef, then add the thyme and star anise, and tuck in the carrots and celery.
- Set the slow cooker to high and cook for 5 hours. Take out the brisket and put on a plate. Scoop out the carrot, celery and thyme, and discard. Serve the brisket with the gravy, which should be nicely thickened with the melted onions.
Nutrition Facts : Calories 478 calories, FatContent 31 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fibre, ProteinContent 36 grams protein, SodiumContent 0 milligram of sodium
MARY BERRY'S THYME BAVETTE STEAK RECIPE | BBC2 LOVE TO ...
A sticky and garlicky marinade with balsamic glaze and fresh thyme elevates this bavette steak recipe from Mary Berry to new heights.
Provided by Mary Berry
Yield Serves 4
Number Of Ingredients 1
Steps:
Place the steaks on a board and trim any excess membrane. If the steaks are not even in thickness, cover with cling film or baking paper and bash with a rolling pin until they are.
Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.
Preheat the oven to 220°C/200°C fan/Gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for about 25 minutes, or until the potatoes are lightly golden.
Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut side up on the other. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.
Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1–2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.
Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other and serve.
Mary’s tips:
Best made and served. The steak can be marinated up to 8 hours ahead.
Not for freezing.
Balsamic glaze is slightly thicker than balsamic vinegar so clings to the tomatoes.
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