Meat

Slow-cooked Brisket

Brisket lends itself perfectly to long slow cooking as it creates deliciously tender shredded meat in a rich, comforting sauce. How you serve it is up to you as it's so versatile. Pair with potatoes and vegetables, pasta or simply piled into a soft fluffy bap with salad or coleslaw, the choice is yours.
Cook with:
Filippo Berio Classico Olive Oil
Serves: 6
Preparation time: 15 minutes
Cooking time: 4 hours 30 minutes

Ingredients:

  • 4 tbsp Filippo Berio Classico Olive Oil
  • 1.2kg beef brisket
  • 250g sofrito (mix of celery, carrot and onion)
  • 75g pancetta
  • 15g porcini mushrooms, soaked in 150ml boiling water
  • 1 bouquet garni and thyme sprigs to finish
  • 400g tinned chopped tomatoes
  • 200ml red wine

Method:

  1. Preheat the oven to 160°C. Heat the oil in a large heavy based ovenproof pan with a well-fitting lid and cook the sofrito until softened. Stir in the pancetta and cook for a further 5 minutes, until starting to brown.
  2. Push the vegetables and pancetta to the sides of the pan and then add the beef. Brown the beef on all sides before adding the porcini and the soaking liquid.
  3. Add the bouquet garni, tomatoes and red wine to the pan.
  1. Cover and place in the preheated oven and cook for 4 hours.
  2. Remove the brisket from the pan and shred. Remove the bouquet garni before mixing the shredded meat with the pan sauce. Serve sprinkled with fresh thyme.