Chanukah – Brisket with Fennel and Herbs

by Leah Halmagyi
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Ingredients

  • 2kg beef brisket
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 heads fennel, cut into wedges
  • 2 brown onions, diced
  • 2 sticks celery, chopped
  • 8 cloves garlic, chopped
  • 4 bay leaves
  • 1 bunch thyme leaves
  • 750ml sweet red wine
  • 3L beef stock
  • ¼ cup Worcestershire sauce
  • 2 Tbsp sherry vinegar
  • 2 bunch chives, finely sliced
  • 1 bunch tarragon, chopped
  • 1 bunch marjoram, chopped

Instructions

Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 10

1 Preheat oven to 200°C. Season the beef with salt and pepper, then sear in a large pan with half the olive oil for 15 minutes, turning several times, until very well browned. Set aside and discard the oil.
2 Pour the remaining oil into a large saucepan and fry the fennel, onions, garlic, bay leaves and thyme for 5 minutes, then put the beef on top. Pour in the wine and boil of 3 minutes, then add the stock, Worcestershire sauce and sherry vinegar.
3 Cover, then cook gently for 3 hours, until the meat is tender. Remove the cover, then bake for 30 minutes, until browned and the sauce has thickened. Shred the meat and serve with the sauce and herbs.