Prosecco glazed chilli confit brisket
Brisket is a great cut of beef. It has a lot of flavour and texture and can be delicious but it can also be tough and dry and make you wish you said before the meal that you are vegetarian. This week I had friends coming for dinner and frankly, I wanted to make a bit of an impression and bought a whole brisket.
I was thinking about making a stew but as it is getting warmer I thought I would try something new.
Chilli confit brisket
preparation time 10 minutes
cooking time 4 hours
Oven 140C or 284F
- 1 whole brisket, trimmed of the bones but left whole, about 2 kg or 70 oz
- 6 dried chillies, chopped in to chunks
- 5 dl or 2.5 cups of grapeseed oil
Cut the brisket in to chunks. Place in an oven proof pan with a tight fitting lid, like a Dutch oven. Add the chilli and last the oil and place in the oven for 4 hours.
The meat is ready when it is fall apart tender.
Whilst that is cooking make a prosecco glaze. I first did it with pork belly but here is a modified recipe.
preparation time 5 minutes
cooking time 25-35 minutes
- 2 dl or 1 cup of water
- 4 dl or 2 cups of prosecco
- 1 dl or 1/2 cup soy sauce
- 2 dl or 1 cup of sugar, I used demerara
- 4 tbsp rice wine vinegar
- 4 tsp hot sauce
- 1 garlic clove, crushed
- 1 piece of fresh ginger, grated
Place the water, prosecco, sugar and soy sauce in a pan and let boil for 15 minutes until it starts to reduce. Mix the rice wine vinegar, hot sauce, crushed garlic and grated ginger and add to the glaze when it starts to caramelize. Let the flavours boil with the sauce and when it starts to get a syrup like consistency take it off the heat.
When the brisket is ready place it in a coleander and let the oil drain. When this is done add it to the prosecco glaze and warm through before serving.
I did a bulgur wheat salad with roasted butternut squash and crunchy veg salad. A lime dressing to cut through the richness of the beef was the finishing touch and there wasn’t a single piece of beef left and just a little salad.
Food always taste better with friends, we had a great evening and it is amazing how food can bring people together.
Speaking of friends I am sharing this with my foodie friends at Fiesta Friday.