Beef Brisket in Red Wine

14 Ingredients

Number of servings

1/3 cup plain flour
1tablespoons cornflour
1 red capsicum, deseeded
3 carrots, halved lengthways
1 large brown onion
200grams Swiss brown mushrooms
1 cup salt-reduced beef stock
1tablespoons worcestershire sauce
1teaspoons dried Italian herbs
2 cup tomato passata
2tablespoons extra virgin olive oil
2 cloves large garlic
1kilograms beef brisket, fat removed
1 cup red wine

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Using a pressure cooker helps speed up this beef brisket recipe. In under an hour, you can expect melt-in-your-mouth meat in a rich red wine sauce.

Method

Step 1 of 5

Toss and coat beef in flour seasoned with salt and pepper.

Step 2 of 5

Heat half the oil in pressure cooker set to browning. Add beef, in batches, and cook for 5 minutes, turning, or until well browned on all sides. Set aside.

Step 3 of 5

Heat remaining oil in cooker, and add vegetables, garlic and herbs and cook for 3 minutes or until beginning to colour and soften.

Step 4 of 5

Add wine and stir well to combine with juices. Stir in passata, stock and sauce. Return meat to cooker and stir well to combine.

Step 5 of 5

Lock on lid and change setting to high pressure. Cook for 30 minutes. Carefully release steam valve and remove lid. Change setting to simmer. Mix cornflour with 1 tbs cold water, add to cooker and stir in to combine. Simmer for 5 minutes or until thick, then serve.

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Difficulty

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