Ingredients
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3 pounds boneless brisket
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2 onions, chopped
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1 large carrot, chopped
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2 stalks celery, chopped
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3 cloves garlic, chopped
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1/2 red chili, seeds removed and chopped
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2 tablespoons tomato paste
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2 whole bay leaves
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1/2 cup (125ml) red wine
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6 cups chicken stock (1.4 litres)
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1 tablespoon Worcestershire sauce
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1 1/2 cups green lentils (Puy lentils, 300 grams)
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olive oil, about 5 tablespoons
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salt and pepper
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optional, chopped chives for garnish
Directions
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1
Done
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Preheat the oven to 350F (175C). |
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2
Done
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Heat about 5 tablespoons olive oil in a large Dutch oven (with a lid). |
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3
Done
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Season the brisket on both sides with salt and pepper. Place in pan and gently brown. It should take 5-7 minutes for each side. |
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4
Done
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Remove meat and set aside. |
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5
Done
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Lower the heat and in same pan, add the onions, carrots, celery and garlic. Cook for 8-10 minutes until they are golden brown. Stir continuously to avoid burning. |
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6
Done
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Add the tomato paste, chili and cook for another minute. |
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7
Done
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Add the red wine and let it bubble until the liquid has reduced by half - 3-4 minutes. |
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8
Done
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Add the chicken stock, bay leaves and Worcestershire sauce, mix well and then add the brisket. Bring to a boil. |
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9
Done
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Remove from heat, cover pan with lid and place in oven. |
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10
Done
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Cook for three hours in preheated oven. |
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11
Done
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Remove pan from oven, lift out the meat and place on plate or bowl. |
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12
Done
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In a large bowl, strain the cooking liquid from the pan. Place the vegetable mixture with the meat. Discard the bay leaves. |
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13
Done
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Take cooking liquid into a large saucepan and add the lentils. Bring to a boil, then turn down heat and cook lentils until tender, 20-25 minutes. The sauce will thicken. |
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14
Done
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Cut the brisket into 1/2 inch (12mm) slices or thicker, put in a serving dish. Spoon the lentil gravy over the top. |
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15
Done
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garnishOption to sprinkle with chopped chives. |
