Every now and again I toy with the idea of becoming a vegetarian and then I think of eating a nice piece of tender beef, or some perfectly roasted chicken, some succulent pork with crackling . . . bacon . . . tender slices of ham with that glazed and crispy fat on the edges . . . and I change my mind. I just couldn't give them up completely. Not. At. All.
I think brisket has to be one of my favourite cuts of beef. I know it is one of the tougher cuts, but when it is properly cooked, it is delicate and delicious.
More often than not I will use it in a pot roast, or cut it up and stew it for a meat pie or some such. Today I decided to give it a kind of a short rib treatment . . .
I rubbed it all over with some spice and then I browned it slowly all over in a knob of butter . . .
Then I added a bit of beef stock and simmered it tightly covered until that beef was fork tender and succulent . . . but that's not all I did . . .
I then used some of the pan drippings, some shallots, brandy, green peppercorns and . . . *Gulp* . . . double cream . . .
And I got all saucy with it . . . creating the perfect sauce to spoon over that beautifully flavoured and perfectly cooked beef . . .
Then I served it up with some delicious twice cooked chips and a bit of veg on the side because you need a bit of veg don't you? Its what keeps you healthy-like.
*Braised Beef with a Peppercorn Sauce*Serves 4
knob of butterbeef stock
1 banana shallot, peeled and chopped2 TBS of green peppercorns in brine, drained
salt and black pepper to taste
If I had to make one complaint about this it would be that it doesn't photograph near as nice as it tastes and if it weren't for the cream, I could quite easily have eaten twice the amount of that delicious sauce . . . . sigh . . . Bon Appetit!