Prosecco glazed chilli confit brisket

Prosecco glazed chilli comfit 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 

serves 6-8 

Oven 140C or 284F

Ingredients

  • 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.

 

brisket with chilli to comfit

 

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.

 

Prosecco glaze 

preparation time 5 minutes 

cooking time 25-35 minutes 

Serves 6-8 

Ingredients

  • 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.

 

Prosecco glazed chilli comfit brisket

 

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.

Hosted by the lovely (and yes she really is lovely) Angie and this week she is joined by 2 co hosts Ahlia, A Taste of Sri Lanka and Diann Of Goats and Greens

 

 

 

 

 

 

 

 

 

 

 

 

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Comments
7 Responses to “Prosecco glazed chilli confit brisket”
  1. As a teen, our family would be invited to the neighbor’s on special occasions, and they always served extremely tough brisket. It wasn’t until later in life that i learned this could be a tender, tasty cut, if prepared correctly! Yours sounds wonderful, and especially that Prosecco glaze would take this dish to a whole new level! Thanks for sharing at Fiesta Friday!

    • petra08 says:

      hi Diann
      Oh I am so glad it isn’t just me having bad brisket memories! It really is a cut that can be so good or so bad. My butcher has great, grass fed, organic beef and I eat less meat but better quality and I think this is part of the nicer brisket as well.
      Am glad you like this, confit brisket makes to tender and fall apart delicious and it has so much flavour!
      Happy Fiesta Friday and thank you for co hosting! 🙂

  2. I love brisket but it can be finicky. Yours looks perfectly moist and tender and LOVE the glaze. It’s a very impressive meal.

    • petra08 says:

      hi Suzanne
      Thank you! I did a test run a few weeks ago and liked it so much I decided it was a keeper! I agree brisket can be a funny cut but done right it has so much flavour and this way, even if it was confit, is quite light with a salad. You can pan fry the brisket just before serving to crisp up the fat but I had so much it wouldn’t fit in the pan and the fat has a lot of flavour as well for those who wishes.
      I hope you are having a good weekend 🙂

  3. This sounds amazing Petra! I’ve only tried making brisket once, and I burnt it to a crisp! The recipe said to cook it for 5 hours and to not look at it. Big mistake! I’ll have to try your method.

    • petra08 says:

      hi Julie
      oh no! There are so many recipes, even from famous chefs and they just don’t work!
      This is good as you can get the brisket in the oven and just leave it, the tight fitting lid makes sure it won’t go dry and I can go about with everything else needs doing. I hope you try this, a sure way to fall in love with brisket 🙂

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