This dish should be slow cooked for several hours, but I want to save the power expense. The quickest cooking method is the pressure cooker method. The cooking takes 1 hour including 30 minutes of pressure-cooking time. If you don’t haver a pressure cooker, just simmer gently for several hours until brisket is tender.
1kg Beef Brisket
Salt & Pepper
1 tablespoon Oil
1 tablespoon Unsalted Butter
1 Onion *finely sliced or chopped
1-2 cloves Garlic *finely chopped
1 cup Red Wine
1-2 cups Beef Stock
1 tablespoon Thyme Leaves
1 Bay Leaf
1 tablespoons Tomato Paste
Trim the unwanted fat on the Brisket, cut into 5-6cm OR larger pieces. Lightly season with Salt.
Heat Oil in the pressure cooker pot over the medium high heat, cook beef until brown all over, then transfer to a plate and set aside.
Reduce heat and add Butter, cook Onion and Garlic until onions are getting soft.
Return the browned beef, add Red Wine and cover the beef with Beef stock. You will need 1 to 2 cups of stock. Increase the heat and bring to the boil.
Remove the scum, add Thyme and Bay Leaf, then cover with the lid. Reduce heat to low and simmer for about 30 minutes under pressure. If you don’t have a pressure cooker, just simmer gently for several hours or until beef is tender.
Remove the lid, add Mushrooms and Tomato Paste. Simmer for 10-15 minutes or until the sauce thickened. Season with Salt and Pepper to taste. Serve with vegetables and mashed potatoes, boiled potatoes, couscous, polenta or nice crusty bread.