Beef recipes
2 hours 45 minutes
Bellevue Malbec Beef Brisket
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Bellevue Malbec Beef Brisket
6
Easy
15 minutes
2 hours 45 minutes
Ingredients
- sea salt and freshly ground black pepper, to taste
- 1 T olive oil
- Woolworths Brisket 1.2 kg, cut into thick strips
- 1 red onion, quartered
- 1 garlic bulb, halved
- 5 g rosemary
- 2 g bay leaves
- 1 x 70 g Woolworths Tomato Paste
- 2 cups Bellevue Malbec
- 400 x g Woolworths Chopped Tinned Tomatoes
- 2 cups beef or vegetable stock
- 12 x 17 g Woolworths Mini Butter Rotis
- 1 cup Woolworths Double Cream Plain Yogurt
- 5 g parsley, finely chopped
- 5 g watercress, finely chopped
- 1 T olive oil
Method
1. Season the meat well with salt and pepper. Heat the oil in a large pan (that is oven safe and fitted with a lid) over high heat and brown the meat until golden brown for 5 - 7 minutes each side. Remove from the pan, place on a plate and set aside.
2. Brown the onion and garlic in the leftover oil, for 2 - 3 minutes until golden. Add the tomato paste and herbs and saute for a further 2 minutes.
3. Deglaze the pan with the wine, scraping off any bits that caught on the bottom of the pan with a wooden spoon. Reduce to half.
4. Add the tinned tomatoes and stock. Place the lid on the pot and in a preheated oven of 160C for 1.5 - 2, or until it falls off the bone and is easy to pull apart.
5. Warm the rotis in the warm oven for 5 - 7 minutes, or until soft and pliable. Top with a dollop of yogurt, some meat and a scattering of cherries.
6. Mix the herbs with olive oil and season with a little salt. Drizzle over the rotis.
Find more beef brisket recipes here
Recipe and production: Marcelle van Rooyen
Food assistant: Bianca Jones
Photography: Jan Ras
Videography: Romy Wilson
Bellevue's Malbec, crafted exclusively for Woolworths, is bold and unmistakably South African with deep fynbos character and hints of rosemary that slow-braise beautifully into the brisket.
