Slow Braised Brisket Sarnies, with quick pickled onions
The English Kitchen
The English Kitchen
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Ingredients

  • For the meat
  • 1.5 kg rolled beef brisket
  • (Unroll and trim off most of the fat if you can)
  • 2 red onions, peeled and coarsely chopped
  • 1 banana shallot, peeled and coarsely chopped
  • 3 cloves of garlic, peeled and coarsely chopped
  • 125 ml of good quality Balsamic vinegar (1/2 cup)
  • 500 ml of beef stock (2 cups)
  • 1 TBS brown sugar, packed
  • fine sea salt to taste
  • 1 tsp dried rosemary
  • 1 bay leaf, broken in two
  •  
  • For the Quick Pickled Onions
  • 2 red onions, peeled and thinly sliced
  • 125 ml of white balsamic vinegar (1/2 cup)
  • 2 tsp caster sugar
  • 1 tsp fine sea salt

Instructions

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