Beef Brisket Stew with Homemade Cheddar Jalapeño Biscuits

Name: Beef Brisket Stew with Homemade Cheddar Jalapeño Biscuits
Total time: 200 min
Ingredients: 2 ¼ pounds 1855 beef brisket, trimmed and cut into 1-inch pieces; One 750ml bottle of dry red wine; 10 garlic cloves, crushed; Sage leaves from 3 sprigs; Rosemary leaves from 2 sprigs; 1/4 cup vegetable oil; Salt and freshly ground black pepper; 1/2 pound mixed mushrooms, such as stemmed shiitake, button, or oyster, cut into 1-inch pieces; 6 celery stalks, chopped; 2 medium yellow onions, chopped; 2 medium carrots, chopped; 1 quart beef stock or low-sodium broth; 2 ¼ cups all-purpose flour; 2 tbsp. sugar; 2 ½ tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 1 stick cold unsalted butter, cubed; 1 cup cold whole milk; 1 cup shredded aged cheddar cheese; 1/4 cup finely chopped pickled jalapeños; 1 large egg, lightly beaten

1855beef.com

This hearty stew recipe combines 1855 Black Angus brisket with vegetables, garlic, sage, and rosemary. Follow the step-by-step directions for the perfect biscuit!

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Ingredients

2 ¼ pounds 1855 beef brisket, trimmed and cut into 1-inch pieces
One 750ml bottle of dry red wine
10 garlic cloves, crushed
Sage leaves from 3 sprigs
Rosemary leaves from 2 sprigs
1/4 cup vegetable oil
Salt and freshly ground black pepper
1/2 pound mixed mushrooms, such as stemmed shiitake, button, or oyster, cut into 1-inch pieces
6 celery stalks, chopped
2 medium yellow onions, chopped
2 medium carrots, chopped
1 quart beef stock or low-sodium broth
2 ¼ cups all-purpose flour
2 tbsp. sugar
2 ½ tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 stick cold unsalted butter, cubed
1 cup cold whole milk
1 cup shredded aged cheddar cheese
1/4 cup finely chopped pickled jalapeños
1 large egg, lightly beaten