Slow roast Lincoln Red beef brisket
METHOD Season the brisket, roast both sides in a baking tray with a little oil. Remove the brisket and add all diced vegetables and thyme, cook for 5 minutes. W
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Ingredients
- 1kg of Lincoln Red beef brisket
- 2lt of red wine
- 1 diced carrot
- 1 diced red onion
- 1 diced head of celery
- Bunch of fresh thyme
- 4lt of beef stock
- Scottish girolle mushrooms
- 100g of butter
- 1 clove of garlic chopped
- Salt
- pepper
- 250g of blueberries
- 50g of butter
- 5 juniper berries crushed
- 1 chopped shallot
- 50ml of plain vodka
- 1 tablespoon of caster sugar
- 100ml of beef cooking liquid
- Salt to taste
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