Ingredients:
- 1kg brisket
- 4 cloves of garlic
- 100g rosemary
- 1kg parsnips
- 1kg beetroot
- 2 medium butternut squash
- 50g sage
- 50g mint
- 1 chilli
- 1 bottle of red wine
- 1 white onion
- 4 chopped carrots
Method:
- Rub the brisket in seasoned plain flour. Place a roasting tray on the heat with a drizzle of oil and colour the brisket on one side.
- Turn the brisket and add half the rosemary two garlic cloves and the chopped carrots.
- Once the other side of the brisket and the veg is coloured, add the whole bottle of wine, cover with foil and place in the oven for 11 hours on 110°C.
- Peel the parsnips and chop into batons. Place into a tray with the remaining rosemary and garlic and a drizzle of oil and seasoning.
- Peel and de-seed the squash, place a small chunk aside for the crisps. Cut the rest into batons and place in a tray with chopped chilli, sage and a drizzle of oil and seasoning.
- Blanch the beetroot in boiling water until they start to soften, the remove, peel and quarter. Place in a pan with chopped mint and another drizzle of oil and seasoning.
- Place the veg in the oven for the final two hours of the brisket cooking.
- For the crisps use a peeler to shave the rest of the butternut squash then flash fry in a deep fryer until crisp then drain on a tray lined with jay cloth. Sprinkle with salt.
- When the brisket is done remove from the pan and allow it to rest on a chopping board.
- Place the roasting tray back on the heat and reduce the sauce until thickened, then strain through sieve.
- Portion the brisket into six nice chunks.
- To serve spoon a mixture of the roasted vegetable on the plate, sit the brisket on top then spoon the sauce over the meat. Garnish with the butternut crisps and some finely chopped parsley or chives.