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Sponsored: Miso-braised brisket with 19 Crimes

Serves: 6
timePrep time: 45 mins
timeTotal time:
Sponsored: Miso-braised brisket with 19 Crimes
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
timePrep time: 45 mins
timeTotal time:

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Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes


  • 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

  1. Place the porcini and stock cubes in a large jug and pour over 900ml boiling water. Stir to combine and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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