Braised beef with lentils
Time: 35 mins
Serves: 4-5
This delicious dish will be a hit with all the family.
Ingredients
- 1.5kg beef brisket – with fat left on
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 2 carrots, peeled and cut into chunks
- 1 stick celery
- Handful of fresh thyme leaves
- Bay leaf
- 2tbsp balsamic vinegar
- 350ml red wine
- 400ml chicken stock
- 1tbsp olive oil
- 1 onion, finely chopped
- Handful fresh thyme, finely chopped
- 350g green lentils
Method
- Preheat the oven to 125°C-140°C, it needs to be low enough to cook the beef very gently. Heat the oil in a large heavy based ovenproof dish. When it is hot, add the beef and brown on all sides. Take the meat out of the pan when it is cooked and put on a plate.
- Heat the remaining oil over a gentle heat, add the garlic, onion, carrots and celery and cook gently for a few minutes. Add the thyme, bay leaf, balsamic vinegar and red wine and simmer until the red wine has reduced by about half. Add the stock, bring to the boil and then lower the heat to a gentle simmer.
- Put the beef back into the pan. Cover the casserole dish with foil and then the lid and cook slowly for about five hours. Take out of the oven and leave for 15 minutes. Then carefully take the beef out of the casserole dish and slice (about ½ cm thick).
- Half an hour before the beef is ready you will need to cook the lentils. Heat the oil in a pan, add the onion and thyme and cook gently until soft.
- Add the lentils and wine and cook stirring for a minute, then pour in the water to cover generously. Bring to the boil, cover and adjust the heat so that the lentils simmer steadily but gently until tender, about 25-35 minutes. Drain.
- Spoon the lentils on to the plates and top with some sliced beef. Spoon the juices over the beef. Serve with horseradish.
