Red wine braised brisket and red cabbage one-pot recipe
Try making the ultimate braised brisket one-pot for dinner tonight. This recipe is very easy to follow and the secret to this delicious dish is slow-cooking, which makes the beef brisket super tender and full of flavour.
See method- Serves 6
- 10 minutes to prepare and 3 hours 10 minutes to cook
- 413 calories / serving
Ingredients
- 1.25kg (2 1/2 lb) beef brisket joint
- 1 tbsp olive oil
- 1 red cabbage, cut into 6 wedges
- 750ml hot beef stock
- 2 tbsp redcurrant sauce
- 1 tbsp thyme leaves
- 2 tbsp rosemary leaves, finely chopped
- 1 tsp peppercorns, crushed
- 200ml (1/3 pint) red wine
- 3 red apples, each cut into 8 segments
- 1 red onion, thickly sliced
- olive oil mash, to serve
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Shop ingredientsEach serving contains
- Energy
- 1730kJ 413.0kcal
- Fat
- 15g
- Saturates
- 6g
- Salt
- 0.3g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.2gProtein 49.0gFibre 4.2g
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- Preheat oven to gas 4, 180˚C, fan 160˚C.
- Season the beef with salt and pepper. In a large flameproof casserole dish, heat the oil over a medium-high heat. Add the beef brisket, turning gradually until browned all over.
- Nestle the cabbage wedges around the beef. Into the stock, stir the redcurrant sauce, herbs and crushed peppercorns. Pour over the beef with the red wine. Cover with a lid or a piece of foil and transfer to the oven for 2 hours.
- Add the applesegments and red onion and return to the oven uncovered for 1 hour.
- Slice the beef and serve with mashed potato, the cabbage wedges and a spoonful of the apple and onion mix.
- See more Dinner ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
