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  1. Inspiring food service recipes for New Zealand

Slow Braised Beef Brisket with Cauliflower Puree

Slow Braised Beef Brisket with Cauliflower Puree – Recipe

This recipe calls for browning the brisket first to deepen the flavour before braising it low and slow until it is perfectly tender and succulent. Cauliflower puree and sautéed vegetables make ideal light accompaniments that also provide a balance of flavour and texture.

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Ingredients per serve

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What you need

This recipe calls for browning the brisket first to deepen the flavour before braising it low and slow until it is perfectly tender and succulent. Cauliflower puree and sautéed vegetables make ideal light accompaniments that also provide a balance of flavour and texture.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Brisket

    • Heat oil in a large baking tray over high heat on the stovetop.
    • Season brisket and cook in the baking tray for 10 minutes, or until well browned. Remove from the tray and set aside.
    • Return tray to the stovetop. Add onions, garlic, carrots, and celery. Cook for 5 minutes until browned.
    • Return brisket to the tray. Add parsley and water, and whisk in KNORR Rich Brown Gravy.
    • Place the tray in a combi oven and cook at 90°C and 20% steam for 10 hours, or until the brisket is tender.

  3. Puree

    • Trim cauliflower, and roughly chop the stalks and florets.
    • Boil until soft, then blend until smooth.
    • Return to the pan and stir through KNORR Hollandaise Sauce. Season well.

  4. To Serve

    • Slice brisket and transfer to serving plates. Spoon over extra KNORR Rich Brown Gravy. Serve cauliflower puree and sautéed vegetables on the side.
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