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Sponsored: Miso-braised brisket with 19 Crimes
Serves: 6
Prep time: 45 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Miso-braised brisket with 19 Crimes
There’s nothing like a slow-cook brisket for a Halloween party or weekend get-together
Serves: 6
Prep time: 45 minsTotal time:
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Ingredients
- 30g dried porcini mushrooms
- 1½ beef stock cubes
- 1.5kg beef brisket joint
- 3 tbsp vegetable oil
- 2 large onions, sliced
- 300g chestnut mushrooms, quartered
- 3 garlic cloves, crushed
- 2 tbsp plain flour
- 200ml 19 Crimes The Uprising red wine
- 1 x 180g pack cooked chestnuts, halved
- 3 tbsp miso paste
- 1 tbsp light soy sauce
- 1 tbsp clear honey
- mashed potatoes and seasonal greens, to serve
Step by step
- Place the porcini and stock cubes in a large jug and pour over 900ml boiling water. Stir to combine and set aside.
- Trim the excess fat from the brisket, cut the meat into 4cm chunks and lightly season. Heat 1 tablespoon oil in a large lidded sauté pan or casserole, then fry the brisket in batches over a high heat until browned on all sides, adding more oil as necessary. Set aside in a large bowl.
- Reduce the heat to medium, add another tablespoon of oil, then fry the onions and mushrooms for 6-8 minutes until golden. Add the garlic and flour; cook for 2 minutes. Pour in the wine; bubble until reduced by half.
- Preheat the oven to 150°C, fan 130°C, gas 2. Return the brisket and any resting juices to the pan. Add the chestnuts, miso, soy, honey, porcini mushrooms and their soaking liquid, and black pepper. Stir well and bring up to the boil. Cover and cook in the oven for 3 hours or until the meat is very tender.
- Increase the oven temperature to 170°C, fan 150°C, gas 3½. Remove the lid and cook for a further 30 minutes until the sauce has reduced slightly. Use a slotted spoon to remove the beef to a board and shred with 2 forks. Stir through the sauce and serve with mash and greens.