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Steps
- Add olive oil to a large casserole pan and set over high heat.
- Place Harvey Beef Brisket with Seeded Mustard & Black Pepper into the pan and brown off on both sides.
- Once you have colour on the beef add 300mL of red wine, 400ml of beef stock, finely sliced garlic and red chilli slices in half.
- Place the lid on top of the pan then place into the oven preheated to 160C for 1.5-2 hours.
- Continue slow cooking in the oven for a further 3.5-4 hours.
- Once the meat is tender and has reached roughly 94C remove the casserole dish from the oven and allow to rest for 15-20 minutes.
- Place the brisket in a chopping board and slice.
- Serve on a plate with plenty of the thick pan juices, garlic and red chilli over the top.
- Garnish with some fresh Italian parsley over the top and serve.
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