Description
Slow braised beef brisket with butternut squash, tomatoes and red wine. Hearty one pot comfort stew for cold days.
Ingredients
Units Scale
- 1 kg diced beef brisket
- 1 small butternut squash, peeled, seeded and cubed
- 400 g canned chopped tomatoes
- 2 cups beef broth
- 1 cup red wine
- 1 large onion, sliced
- 4 cloves garlic, minced
- salt
- freshly ground black pepper
- oil
- chopped fresh herbs, for serving
Instructions
- Heat oil in a heavy pot over medium high heat. Season the brisket generously with salt and pepper. Sear the beef in batches until well browned on all sides, then set aside.
- In the same pot, add a little more oil if needed. Sauté the onions until soft and lightly caramelised. Add the garlic and cook for one minute until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 to 3 minutes.
- Return the brisket to the pot. Add the canned tomatoes and beef broth. Stir well and bring to a gentle simmer.
- Cover and cook on low heat for 1½ to 2 hours, or until the brisket turns tender. Alternatively, transfer to a 160°C oven and cook until tender.
- Add the cubed butternut squash once the beef is nearly tender. Simmer uncovered for 25 to 30 minutes until the squash softens and the stew thickens.
- Adjust seasoning with salt and pepper. Serve hot, topped with chopped fresh herbs and crusty bread on the side.