Braised Beef Brisket

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Braised Beef Brisket

– Select Demi Glace

DEMI-GLACE DE VIANDE

A reduction of roasted veal and beef meat and bones, and roasted vegetables. Additional savoury notes are created by adding roasted mushrooms and garlic.

No roux, thickening agents or salt added.

Ingredients: Water, Veal & Beef Bones, Onion, Tomato, Tomato Paste, Carrot, Celery, Garlic, Mushroom, Canola Oil, Black Peppercorns, Bay Leaves

Pack sizes: 1kg pouch (10 per carton)

Shelf life: 3 years

– Traditional Demi Glace

DEMI-GLACE DE VIANDE

A reduction of veal and beef meat and bones, roasted vegetables and herbs. Simmered, thickened and seasoned.

This economical demi glace is gluten-free and contains no added preservatives.

Ingredients: Water, Veal & Beef Glace [Water, Veal & Beef Bones, Onion, Tomato, Tomato Paste, Carrot, Celery, Garlic, Canola Oil, Black Peppercorns, Bay Leaves], Starch (Corn or Tapioca), Ghee (Milk), Yeast Extract, Tomato Paste, Brown Sugar, Citrus Fibre, Salt, Sage, Thyme, Bay Leaf, Black Peppercorns. Contains: Milk, Added Salt

Pack sizes: 1kg pouch (10 per carton)

Shelf life: 3 years

Serves: 4

1 kg beef brisket, trimmed
3 carrots, peeled and chopped
2 onions, peeled and chopped
3 celery sticks, chopped
8 cloves garlic, crushed
200 g tomato paste
3 sprigs rosemary
6 sprigs thyme
3 bay leaves
2 cups red wine
2 kg Stock Shop Co beef stock
1 pinch salt and pepper
300 g Stock Shop Co demi glace
100 g butter

Place the onions, carrot, celery and garlic in a large oven tray. Drizzle with olive oil and roast for 25 minutes at 200 degrees.
Remove from oven and stir through the tomato paste. Place back in the oven for a further 5 minutes.
Remove from oven and add the remaining ingredients, placing the brisket on top of the vegetables. Pour over the red wine and Stock Shop Co beef stock. Cover with tin foil, place into the oven at 150 degrees and cook for 4 hours.
Remove from oven and let it sit for 30 minutes in the braising liquid. Gently remove the brisket from the liquid, placing it onto a cooling rack and set aside.
Skim the fat off the liquid and drain through a sieve. Return the liquid to a saucepan and reduce by half. Add the Stock Shop Co demi glace to the saucepan and bring to the simmer for 3 minutes. Remove from the heat and stir through the butter.
Place the brisket into the oven (on the cooling rack) and gently brush with some of the sauce. Leave the brisket in the oven for 5 minutes before repeating this process another two times.
Remove from the oven and allow to cool for 5 minutes before slicing into 2cm thick pieces.

Serve with duck fat roasted potatotes, fresh slaw and a healthy amount of the braising sauce. Yum!