Notice: Undefined variable: open_graphite_head in /usr/www/users/petegpashm/wp-content/plugins/open-graphite/_open_graphite.php on line 579 Braised Beef Brisket - Pete Goffe-Wood

Braised Beef Brisket


Braised Beef Brisket

The first time Bruce and I tried this dish I made it with Wagyu beef and it was so rich it was almost criminal, you could feel your arteries harden just by looking at it. We originally thought that a good Cabernet Sauvignon would be the ideal pairing until we tasted the dish – there was something earthy and soulful that only the Dark Horse could reach
Total Time 4 hrs
Course Main Course
Cuisine Italian
Servings 6 people


  • 1.2 kg Beef brisket
  • 1 kg Pickling onions
  • 6 cloves Garlic finely chopped
  • 500 g Button mushrooms
  • 500 g Pancetta or smoked belly Cut into a large dice
  • 1 L Red wine
  • 10 g Rosemary
  • 600 g Potatoes
  • 100 g Butter
  • 25 ml Cream


  • Cut the brisket into 3 even pieces, season the beef with salt & pepper and brown in a hot pan. Make sure you get a nice dark brown colour on them.
  • Add the pancetta, the mushrooms onions, garlic & rosemary and cook until the onions begin to colour. Add the wine.
  • Put the lid on the pot and place in a medium oven (150ºC) for 2 ½ hours or until the beef is soft. Remove the lid and reduce stew to desired consistency and adjust seasoning with salt & pepper.
  • Peel the potatoes in salted water until cooked, drain off the water and the butter & cream.
  • Mash by hand until there are no lumps. Season the mash with salt & pepper and serve alongside the braised brisket.
Keyword Beef, Brisket

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Pete Goffe-Wood © Copyright 2020. All rights reserved.