for 4 person

Stock

240 g	Fine Food BBQ-Sauce Hot Chipotle
5 dl	red wine
3 dl	beef bouillon
1 sprig	rosemary
2	garlic clove

Beef brisket

1 ⅔ kg	point cut beef brisket
1 tbsp	oil
1 tsp	salt

2	carrot
1	leek
1	onion

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.

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