Quince-glazed brisket
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
- 2kg flat piece of beef brisket
- 1 garlic bulb, halved
- 4 shallots, halved (no need to peel)
- small bunch of thyme
- 1 tbsp black peppercorns
- 800ml-1 litre hot beef stock
- 1kg small waxy potatoes, such as Charlotte or La Ratte
- 2 tbsp olive oil
- 50g unsalted butter
- 50g plain flour
- steamed greens, to serve
For the glaze
- 120g membrillo quince paste
- 1 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 30g dark brown soft sugar
Method
- STEP 1
Put the brisket in a large slow cooker and nestle in the garlic, shallots and thyme. Scatter over the peppercorns. Pour over enough stock to cover the brisket. Cover and cook on high for 6-8 hrs until tender.
- STEP 2
Mix the ingredients for the glaze together with 150ml water in a small pan. Warm gently, stirring occasionally, until the paste has melted. Set aside. One by one, put a potato between the handles of two wooden spoons and make cuts, a few millimeters apart, until your knife reaches the spoon handles. Toss the prepared potatoes in a large roasting tin with the olive oil and some seasoning.
- STEP 3
Carefully drain the liquid from the brisket, reserving it for the gravy, and transfer to the tin with the potatoes. Season. Heat the oven to 200C/180C fan/gas 6. Brush the glaze over the brisket and roast for 30-40 mins, spooning the glaze over every 10 mins until sticky.
- STEP 4
To make the gravy, melt the butter in a saucepan. Once foaming, stir in the flour. Cook for 2-3 mins until lightly golden, then whisk in the reserved cooking juices, a little at a time. Bring to a simmer and bubble for 5-10 mins to thicken. Season, then strain, discarding the shallots, garlic and herbs. Serve with the brisket, potatoes and greens.
