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PORT AND FENNEL SEED BRISKET POT ROAST WITH VEGETABLE PAN SAUCE, WALNUTS AND SEARED BRUSSELS SPROUTS

Serves
4
Prep
20mins
Cook
3.5hrs
DIFFICULTY
easy
Ingredients
  • 1.6kg piece Manning Valley Naturally brisket
  • ½ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 1 brown onion, chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, peeled and chopped
  • 8 cloves garlic, smashed
  • 1½ tsp fennel seeds
  • ½ bunch thyme leaves
  • 4 bay leaves
  • 1 cup tawny port
  • 1L beef stock
  • 2 cups Brussels sprouts, leaves separated
  • pinch chilli flakes
  • chopped walnuts, lime wedges and chopped parsley, to serve
Method
  • Rub the brisket with 1 Tbsp of oil and season generously with salt and pepper. Sear in a large heavy-based pot over a moderate heat for 8 minutes, turning several times, until well-browned. Set aside.
  • Add another tablespoon of oil to the pot and fry the vegetables, garlic, fennel seeds, thyme and bay leaves for 5 minutes, until softened. Pour in the tawny port and simmer briefly, then return the beef and cover with beef stock, adding water if required. Cook gently with the lid on for 3 hours, until very tender.
  • Drain the liquid into a blender and add enough of the vegetables while the motor is running to make a spreadable sauce.
  • Fry the Brussels sprouts in the remaining oil in a pan over a high heat for 2 minutes, until lightly wilted. Add the chilli and season generously with salt. Serve with the sauce, carved brisket, walnuts, lime wedges and parsley.
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