Page 35 - Real Rochdale Issue 16 Winter 2022
P. 35
Braised brisket Sprouts with bacon
Chef David Hayden and • 2kg boneless brisket • 1/2 pound bacon cut into small pieces
wife Rachael run • 1 bulb of fresh garlic • 2 dozen Brussels sprouts trimmed &
• 1 tsp wholegrain mustard
halved
The Gallows in Milnrow, • 2 tsp tomato purée • Salt & pepper to taste
• 2 pints stock & apple cider vinegar
winners this summer of or 2 pints red wine 1. Fry the bacon in a skillet over a
Come Dine With Me • 1 tin chopped tomatoes medium-high heat until crispy.
• Fresh thyme
The Professionals. • Dried oregano 2. Take the bacon out of the pan (set aside
• 1 tsp garlic powder until needed), leaving the bacon fat in the
• 1 tsp paprika pan.
• 2 tsp brown sugar
3. Add the sprouts to the pan, stir them until
they’re nicely coated in the bacon grease,
1. Brown the brisket on the hob in a casserole and cover the pan with a lid. Reduce the
dish. Try not to move it, other than to flip it heat to medium-low. Cook for five minutes.
David, who has catered for premiership footballers, TV stars and other celebs, once. Once browned on both sides, take the
shares his recipe for braised brisket which is a best-seller at The Gallows. meat out of the pan and set it aside. 4. Add the bacon back into the pan. Cook,
uncovered, for a few more minutes or until
He has also provided recipes for two side dishes that go perfectly with the brisket 2. Sauté the garlic, mustard and tomato purée, the Brussels sprouts are as tender and/or
or you can use to jazz up a roast dinner. then pour in the red wine (or stock and browned as you want. You can cover the pan
vinegar mix) and chopped tomatoes. Return again if you wish; just keep an eye on them.
the brisket to the pot, fatty side up.
3. Stir together the spice mix (thyme, oregano,
garlic powder, paprika, brown sugar) and Carrots with walnuts & honey glaze
sprinkle it over the brisket then put the
lid on and put it into the oven at 160°C for
three hours. • 6 fresh carrots, sliced
• 1 tbsp butter
4. Start checking the meat after two hours by • 100g walnuts, chopped
using a meat thermometer. You could take it • 2 tbsp honey
out when the meat reaches 90°C, but some • 1⁄8 tsp ground black pepper (to taste)
say that as high as 95°C is the sweet spot for • 1⁄8 tsp cinnamon
braised brisket. Remember, braising is all
about using low-and-slow heat to transform • Salt
your brisket into something moist and • 1 -2 tbsps of lemon juice (optional)
meltingly tender.
1. Steam the carrots for about 15 minutes until
5. When it’s done, take the meat out of the pot. tender.
Cover it with foil to keep warm while you
make the brisket sauce. 2. In a small skillet, heat butter and sauté
the walnuts for 3-5 minutes until lightly
6. To make the sauce just put the pot on the browned.
hob on a medium heat and simmer for about
five minutes to reduce. 3. Add the seasonings, honey and the lemon
juice if using. Stir well then add the steamed
7. Place the brisket on buttered mash carrots tossing gently to coat.
potatoes, circle with the reduced sauce and
serve with the honey glazed carrots, and 4. Add the fresh chopped parsley just before
brussel sprouts with bacon. serving.
