Food Maths: Slow-Cooked Beef Brisket | sheerluxe.com
This week in Food Maths, our hero ingredient is slow-cooked beef brisket. Using this simple cheat component, food writer Chloe Scott-Moncrieff reveals three delectable hotpots to warm the cockles.
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THIS WEEK’S SUPERMARKET: All ingredients can be bought in Morrisons
HERO INGREDIENT: Morrisons Slow Cooked Beef Brisket In Gravy (300g)

METHOD
Slice the chorizo into rounds. Preheat the oven to 180ºC. Remove all packaging from the brisket. In a large heavy pan, sauté the crushed garlic in some oil. Pour in a couple of sloshes of red wine and cook off the alcohol for a minute. Now add the beef, chorizo, chipotle paste and Colman’s hot chilli spices. (Any dried herbs from your cupboard such as 2 tsp of oregano or thyme would also be great, as would a pinch of paprika.) Pour in the tomatoes and beans. You may want more moisture, in which case 100ml of water or beef stock can be added. Gently simmer in the oven or on the hob for 30-40 minutes. 

When the brisket is yielding, serve it up with rice and garnish with fresh coriander leaves – sour cream is an option too. Tip: finely grating a kiss of dark chocolate or cocoa imparts a gorgeous depth of flavour.

2. Vietnamese Brisket With Chilli & Lemongrass

INGREDIENTS

METHOD
Chop the brisket into cubes. In a large hot pot, fry the garlic and lemongrass and chilli mix, following instructions on the back of the kit. Add the brisket to the procession and slosh over the soy, fish sauce and stock. Spoon in 1 tsp of sugar and 1 tbsp of white wine vinegar. If you want a veg injection, add green beans or sliced red peppers. Put the lid on and simmer for 40 minutes on the hob. Remove, taste and season with salt and black pepper if needed. Add more stock if you want a more broth-like result. Just before serving, heat the microwavable rice.

Serve with peanuts and lime wedges. Pile with fresh mint, coriander and red chillies for oomph.

3. Bourguignon Puff Pastry Pie

INGREDIENTS

METHOD
Remove the brisket from the packet and slice into chunks. Preheat the oven to 190ºC. In a heavy pot, sizzle the lardons, purple onion, garlic and chopped veg in a knob of butter or oil. Add the tomato purée and a generous splash of red wine. Simmer for one minute. Stir in the chopped brisket. Season with salt and pepper. You don’t want this too dry, so pour in 200-300ml of hot water or stock, as well as the Marmite. Stir gently for a minute. Place the pot in the oven. After 30 minutes, top the pot with the ready-rolled puff-pastry sheet. If you would prefer it in a pie dish, you can move the mix across to a pie dish and layer over the pastry. Cook for a further 20 minutes until the pastry is golden.

Serve with mash – a 50:50 mix of potatoes and celeriac is delicious.

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