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Braised beef brisket with hot chipotle sauce
20 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 877
  • Fat about 40g
  • Carbohydrates about 31g
  • Protein about 87g
This is needed
This is needed for 4 people
Stock
  • 5 dl red wine
  • 240 g BBQ sauce
  • 1 sprig rosemary
  • 3 dl beef bouillon
  • 2 garlic clove
Beef brisket
  • 1 tbsp oil
  • 1.6 kg point cut beef brisket
  • 1 tsp salt
  • 2 carrots
  • 1 leek
  • 1 onions
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And that's how it's done
And that's how it's done
Stock
In a bowl, mix the BBQ sauce with all the other ingredients up to and including the beef stock. Add the rosemary. Press in the garlic.
Beef brisket
Cut the beef brisket in half crosswise, season Heat the oil in a cooking pot, brown the meat all over for approx. 10 mins. on a medium heat, only turning when a crust has formed.
Chop the carrots, quarter the leek and cut lengthwise into strips approx. 8 cm long. Roughly chop the onion. Add the vegetables to the meat.
To braise
Pour the stock into the pot. The meat should be approx. three-quarters covered. Cover and braise for approx. 3 hrs. in the lower half of an oven preheated to 180°C.
Remove the meat and vegetables, cover and set aside.
Sauce
Reduce the cooking stock to approx. half the amount, serve the meat and vegetables with the stock.