Warwick First Lady Cabernet Sauvignon Braised Brisket with Ultimate Sides
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Warwick First Lady Cabernet Sauvignon
Braised Brisket with Ultimate Sides
Serves eight | Preparation time: 20 min | Cooking time: 45 minutes, plus cooking time for the brisket Download Recipe PDF
Ingredients
For the brisket
Beef brisket 2kg
Sea salt and freshly ground black pepper to taste
Warwick First Lady Cabernet Sauvignon 1 cup
Good quality light beef stock 3 cups
Red onion 2, cut into quarters
Garlic bulb 1 cut into half
Fennel bulb 1, cut into quarters
Celery stick 4, roughly chopped
Carrots 3, roughly chopped
Tomatoes 4, roughly chopped
Star anise 4
Cinnamon sticks 2
Cloves 3
Coriander seeds 10
Black peppercorns 10
For the butternut pasta with burnt sage butter
Butternut 1 large one
Olive oil
Cumin seeds 1 tbsp
Smoked paprika ½ tsp
Cream ½ cup
Pasta 2 cups
Butter 1 cup
Sage large handful
Garlic 2 cloves, finely grated
Juice of one lemon
Goat’s milk feta 200g
Pumpkin seeds ¼ cup, toasted
For the aubergine and yogurt dip
Green peppers 3
Yogurt 2 cups
Cream cheese 1 cup
Parsley, coriander, basil 2 tbsp, roughly chopped
Watercress small handful
For the pineapple
Pineapples 2 cut into 8 pieces
Zest of two limes
Bird’s Eye chillies 2, finely chopped
Fish sauce 1 tbsp
Brown sugar 1 tsp
How To Make
1
Start the brisket by seasoning it with salt and pepper all over. Place in an oven proof dish and add the rest of the ingredients. Place, covered, in a preheated oven of 160C for 6 hours, or until tender (or in a Weber).
2
Finish off over hot coals, until nicely browned.
3
Scoop out the flesh and mash in a small bowl. Add the cream and check your seasoning.
4
Cook the pasta in salted, boiling water until al dente and drain. While that is boiling, melt the butter in a small saucepan, together with the sage, over medium heat until brown. Add the garlic and quickly stir through. Add the lemon juice and set aside.
5
Toss the pasta through the butternut sauce, drizzle with the burnt butter and add the feta and pumpkin seeds.
6
For the yogurt dip, toss the green peppers in a little olive oil and season with sea salt. Place over hot coals until charred on all sides. Remove from the heat and place in an airtight container to sweat a little. Remove the skins and tear into pieces.
7
Mix the yogurt and cream cheese together and stir the peppers and herbs. Top with the watercress.
8
Lastly, place the pineapple onto a platter and sprinkle with the lemon zest and chilli. Mix the 1 tbsp olive oil, the fish sauce and sugar together. Spoon over the pineapple.
9
Slice up the brisket, garnishing with fennel ribbons. Serve with the sides and a glass of Warwick First Lady Cabernet Sauvignon.
