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Here's a great recipe for the perfect Shiraz pairing at home. Although this dish takes a long time to prepare it is definitely worth waiting for. It is a very simple recipe that gives you layers of depth and flavour and is the perfect winter dish. If you have left over brisket it is great in a sandwich the next day. Just thinly slice and add your favourite bbq sauce and some lettuce.

De Grendel Beef Brisket Recipe

1.8-2kg Brisket

2 tbls chilli powder

2 tbls salt

1 Tbls ground Cumin

1.5 tbls garlic powder

1.5 tbls black pepper

1 tbls brown sugar

2 tsp English mustard powder

1 bay leaf crushed

1 cup beef stock

1 cup De Grendel Shiraz

1 onion

1 Carrot

1 Stick of celery

3tsp Horseradish cream

Cooking Instructions:

Pre Heat the oven to 180 degrees Celsius .

Mix all of the dry ingredients in a bowl and then rub all over the beef brisket. Place in a deep roasting pan and roast in the oven for one hour.

Roughly chop the onion, carrot and celery and place around the brisket along with the wine and the beef stock. Then cover the pan tightly in tin foil and lower the oven to 150 degrees Celcius and continue to roast for 3 hours.

Once cooked allow the brisket to rest for 5 mins and reduce the juice from the roasting pan and add the horseradish cream.

Slice the brisket and pour over the horseradish jus and serve with mashed potato and some bbq glazed carrots, tangy red cabbage and a glass of De Grendel Shiraz.

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July 14, 2015