Winter is one of our favourite times of the year. One of the things that we love most about the colder months is spending quality time in the kitchen preparing warming soups, stews and slow cooked recipes that would turn the most rain soaked frown upside down. One of our latest food discoveries is this fantastic Bloody Mary Beef recipe which cooks away by itself while you get on with your day. This recipe can be cooked in an oven, crock pot or other slow cooking apparatus. Try it out and let us know what you think, we would love to hear your feedback!
COOKING TIME: 6h 30m
PERFECT WITH: Horseradish, Mash Potatoes & Wilted Greens
- 1 x 1 kg piece of beef brisket
- 1 x Jar of McClure’s Bloody Mary Mix
- Sea Salt
- Freshly Ground White Pepper
- Olive oil
- 1 x Head of Celery
- 4 x Small Red Onions
- 2 x Sprigs of Fresh Thyme
- 2 x Sprigs of Fresh Rosemary
- 2 x Fresh Bay Leaves
- Preheat the oven to 130ºC.
- Place an oven proof pan or casserole dish over an element on a medium heat.
- Take the brisket and season all over with salt and pepper, then place the brisket into the hot pan with a little bit of the olive oil for 8-10 minutes or until the meat is nicely browned all over.
- While the meat is browning peel and roughly chop your red onions and celery into 5 cm pieces.
- Add your chopped vegetables to your meat reducing the heat to low. Cook this until the vegetables are starting to soften nicely.
- Open your jar of McClure’s Bloody Mary Mix and pour it’s entire contents into the pan along with a decent pinch of salt and pepper.
- Create a bouquet garni with your thyme, rosemary and bay by tying it all together with a piece of string. Add to this to the rest of the ingredients and bring to the boil.
- Once your pan is boiling take it off the heat and cover either with a cartouche (a piece of baking paper that lays directly on the surface of the food) followed by tin foil or with an oven proof lid. It is essential to keep all the moisture inside the pan while it’s cooking.
- Once covered place the pan inside the oven for 5 to 6 hours or until the brisket is falling apart.
This dish is perfect served with horseradish, mash potatoes and lightly wilted greens (green cabbage, kale or silver beet). Photo courtesy of The Times.