Slow-Cooked Brisket Salad recipe | Woolworths TASTE

Ingredients

• 1–1.5 kg boneless brisket of beef
• sea salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 2 cloves garlic, smashed
• 2 carrots, chopped
• a generous handful celery leaves
• a few sprigs parsley, chopped
• 1–2 bay leaves
• 4 cups hot beef stock
• ½ cup sweet red wine
• For the sweet-and-sour dressing, whisk:
• ½ cup orange juice
• ¼ cup lemon juice
• 2 T red wine vinegar
• 2 T honey
• ¼ t ground ginger
• ¼ t ground cinnamon
• 1 clove garlic, crushed
• For the salad:
• 50 g dried cranberries
• 2 T sweet red wine
• 2 sticks celery, finely chopped
• 1–2 carrots, finely chopped
• 1 bunch spring onions, finely chopped
• 30 g flaked almonds, lightly toasted
• For serving:
• 10 g parsley, finely chopped
• 2–3 baby gem lettuces
• 3–4 T olive oil