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Red wine braised brisket and red cabbage one-pot recipe
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35 ratings
Try making the ultimate braised brisket one-pot for dinner tonight. This recipe is very easy to follow and the secret to this delicious dish is slow-cooking, which makes the beef brisket super tender and full of flavour. See method
Ingredients
- 1.25kg (2 1/2 lb) beef brisket joint
- 1 tbsp olive oil
- 1 red cabbage, cut into 6 wedges
- 750ml hot beef stock
- 2 tbsp redcurrant sauce
- 1 tbsp thyme leaves
- 2 tbsp rosemary leaves, finely chopped
- 1 tsp peppercorns, crushed
- 200ml (1/3 pint) red wine
- 3 red apples, each cut into 8 segments
- 1 red onion, thickly sliced
- olive oil mash, to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1730kj
413kcal
21%
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Fat
15g
22%
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Saturates
6g
28%
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Sugars
14g
15%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 15.2g
Protein 49g
Fibre 4.2g
Method
- Preheat oven to gas 4, 180˚C, fan 160˚C.
- Season the beef with salt and pepper. In a large flameproof casserole dish, heat the oil over a medium-high heat. Add the beef brisket, turning gradually until browned all over.
- Nestle the cabbage wedges around the beef. Into the stock, stir the redcurrant sauce, herbs and crushed peppercorns. Pour over the beef with the red wine. Cover with a lid or a piece of foil and transfer to the oven for 2 hours.
- Add the apple segments and red onion and return to the oven uncovered for 1 hour.
- Slice the beef and serve with mashed potato, the cabbage wedges and a spoonful of the apple and onion mix.
See more Dinner ideas
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.