Beer-Braised Brisket Cut of Beef with Root Vegetables
Meet our cheef:
Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
6 carrots, peeled, cut into sticks, and lightly cooked
½ rutabaga, peeled, cut into sticks, and lightly cooked
3 parsley roots, peeled, cut into sticks, and lightly cooked
Preheat the oven to 400ºF (200ºC)
Place the meat in a oven proof pot along with the beer, onion, cinnamon stick, bay leaves, and 1 teaspoon of salt. Add lid.
Place the pot in the oven and reduce temperature to 175ºF (80ºC), and leave for 12-24 hours until ready to be served.
Transfer the stock to a pot when the meat is done. Reduce the stock for about 10 minutes. Brown or grill the meat in a frying pan or on a grill before serving. Bake the lightly cooked vegetables in butter in a hot pan, or grill them on the rack.