Slow roast Lincoln Red beef brisket

Serving size: 4
Preparation time: 15 minutes
Cooking time: 8 hours

1kg of Lincoln Red beef brisket
2lt of red wine
1 diced carrot
1 diced red onion
1 diced head of celery
Bunch of fresh thyme
4lt of beef stock
Scottish girolle mushrooms
100g of butter
1 clove of garlic chopped
Salt and pepper to taste

For the sauce:
250g of blueberries
50g of butter
5 juniper berries crushed
1 chopped shallot
50ml of plain vodka
1 tablespoon of caster sugar
100ml of beef cooking liquid
Salt to taste

Featured in:
November 2010

Season the brisket, roast both sides in a baking tray with a little oil. Remove the brisket and add all diced vegetables and thyme, cook for 5 minutes. Wet with the red wine and add the brisket, pour all the stock. Cover with aluminum foil and bake in a 90ºC hot oven for 8 hours or overnight.

For the sauce melt the butter in a pan, add the crushed juniper berries and gently infuse for 15 minutes, strain the juniper and add the chopped shallot. Cook for 4 minutes and add the sugar and blueberries. Cook for 1 minute and wet with the vodka, add the cooking liquid from the beef and cook for 10 minutes.

Blend to puree and serve with the brisket. Before serving wash the girolle mushrooms and pan fry with a little oil and salt.

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