Kale with lemon tahini dressing
A quick and easy stir-fried kale side dish. Drizzle over a glug of the lemon tahini dressing for a flavourful and fresh way to get your greens
One-pot beef brisket & braised celery
- Preparation and cooking time
- Prep:
- Cook:
- plus optional marinating
- Easy
- Serves 8
Skip to ingredients
- 2.2kg piece of rolled beef brisket
- 1 bottle full-bodied red wine
- 3 tbsp olive oil
- 8 celery stickscut into little-finger-length pieces
- 2 carrotsroughly chopped
- 1 onionsliced
- 3 garlic clovesroughly chopped
- 4 thyme sprigs
- 4 bay leaves
- small pack parsleyroughly chopped
Nutrition: per serving
- kcal572
- fat33g
- saturates12g
- carbs3g
- sugars3g
- fibre2g
- protein47g
- salt0.2g
Method
step 1
If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.
step 2
Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.
step 3
Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.
