Braised Beef with Madeira Sauce
This braised brisket or silverside joint is quick to prepare but requires long slow cooking in Madeira and stock and becomes tender and delicious, drizzled with truffle oil for added flavour. A great weekend treat for family and friends.
2 hours 40 minutes
- 1.3kg lean brisket or silverside joint
- 75g/3oz bacon, roughly chopped or bacon lardons
- 6 shallots, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tablespoon oil
- 1 small bunch fresh herbs (such as winter savoury, oregano and thyme)
- 3 parsnips, peeled and chopped
- 4 celery sticks, chopped
- 450ml good, hot beef stock
- 450ml Madeira wine
- 2 teaspoons good quality truffle oil
- Place the joint on a chopping board and season.
- Heat a large non-stick frying pan and cook the bacon, shallots and garlic for 3-4 minutes. Transfer to a large ovenproof casserole dish.
- In the same frying pan heat the oil and brown the joint on all sides for 4-5 minutes and transfer to the dish.
- Add the remaining ingredients, cover the dish with 2 sheets of greaseproof paper or foil and secure with a lid.
- Bring to the boil, reduce the heat and cook on the hob for the calculated cooking time until the beef is tender.
- Remove the joint from the pan, transfer to a warm plate, cover and rest for 10 minutes before slicing. Meanwhile add the truffle oil to the sauce and stir gently.
- Serve the brisket with the sauce, crushed potatoes and steamed cabbage.