B K's Recipes

 

Brisket and Port Slice

 

Ingredients

Joint

2kg Kittow Cattle brisket

6 tbsp port

Wedges

10 potatoes

1 tsp paprika and a generous pinch salt and pepper

2 tbsp olive oil

8 carrots

1-2   tins of sweetcorn

 Steps

       Preheat the oven to 150°C

  1. Place the brisket into a nest of tinfoil so later you can roll it up in a parcel
  2. Drench the brisket in six tablespoons of port, season with salt and pepper
  3. Then wrap into a parcel and place in the oven for two hours then turn down to 120°C and continue cooking for another two hours
  4. Once cooked, leave to cool and refrigerate overnight
  5. Reserve the juices from the meat for the second part of the recipe
  6. The next day about an hour before serving, preheat the oven to 200°C , then slice the potatoes into eight triangular shaped wedges
  7. Now parboil until you can stick a knife through and it slides off easily.
  8. Dry them off and place onto an oily baking tray. Season well and make sure you cover them in the two tablespoons of olive oil.
  9. Cook the wedges for 30 to 40 mins in the preheated oven.
  10. Wash and peel the carrots
  11. With a peeler turn the carrots into thin strips.
  12.  Stick a fork into the end of the carrot so it is easier to get all of it peeled.
  13. Cook sweetcorn
  14. Whilst cooking sweetcorn slice the brisket into 1 to 2 cm thick slices and fry.(heat to 72° C)
  15. Steam carrots until tender
  16. Finally, make gravy with the saved juices