A warm comforting stew goes a long way in making your food better. A brisket soup is the perfect pairing to go with your garlic bread. Here is my recipe for a brisket stew.
- 1kg piece of Well Hung Butcher brisket
- 2 bay leaves
- 4 peppercorns
- 1 finely chopped onion
- 2 cloves of finely chopped garlic
- 2 grated or finely chopped carrots
- 1 stalk celery, finely chopped
- 1 large tin of tomatoes
- 1 large glass of red wine
- 500ml Shamba Culture beef bone broth
- 1 tbsp Worcestershire sauce
- 2 squares 90% Absolute Single Origin Congo dark chocolate to finish
- salt and pepper to taste, parsley to garnish
- Start with a smidgen of oil in your casserole dish or sufuria. Turn up the heat. Place your piece of brisket in (it should be at room temperature) and brown all over. Once browned, remove from the heat and put in a little additional oil.
- Turn the heat to medium and add your onions, closely followed by the garlic, carrot and celery, and allow to soften. Then add the brisket back in together with the wine. Allow the alcohol in the wine to cook off for a few minutes and then pour in the beef broth or stock, tomatoes, and Worcestershire sauce.
- Bring to a very gentle simmer and place the lid on. At this stage, you can keep it on the stove at very low heat, or you can move it to the oven at 180°C. Leave to cook for around 4 hours, checking on it and giving it a stir from time to time.
- After four hours, give everything some time to cool before removing the meat from the pan. Put it on a board, grab two strong forks, and shred the meat. Return the shredded meat to the pan with the sauce. As you warm it through again, add in the chocolate for a glossy finish. Serve warm with a garnish of parsley.
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