An ideal way to use a lovely cheap cut of meat.
- Beef brisket
- Whole garlic bulb cut in half (you can leave all the skin on)
- 2-3 large carrots
- 2 celery sticks
- 1 tsp grated nutmeg
- 5 cloves
- 2 bay leaves
- 1 Tbsp mixed herbs or a large fresh bouquet garni
Season the meat well. Place in a hot casserole dish with some oil and brown the brisket all over. Once browned, add the carrots and celery then sprinkle over all the herbs and spices. Pour over enough boiling water to come half way up the beef, bring it back up to the boil then cover tightly and place in a slow oven (I recommend no higher than 160 degress Celcius). Leave the meat cooking for 3-4 hours. The longer you can leave it the juicier it will be but check the liquid levels to ensure it does not all disappear. You want to have some left over to make a gravy.
After the meat has cooked remove it from the casserole and keep it in a warm place to rest. While the brisket is resting pour the juices into a pan and reduce to a medium thick gravy on a low heat.
Serve with wilted spinach and steamed carrots and you are onto a winner.
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