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Yorkshire Recipes
by Wendy Phillips of Hellifield Highlanders
Serves 4
Preperation time 15 minutes
Cooking time 2 hours
Ingredients:
1kg/2.5lb joint of pure Highland Brisket
Marinade
slice or two of carrot
sprig of rosemary
1 bottle of white wine
slice or two of onion
Sauce
1 tablespoon of cornflour
90ml/3floz whole grain mustard
1 large onion chopped
oil for cooking
150ml/5floz of double cream
1 tablespoon of golden syrup
500g/1.2lb of shallots, peeled
Method
1. Place brisket in a casserole dish, pour over marinade and leave in refrigerator for at least 12 hours, turning occassionally
2. Heat a little oil in a frying pan and cook onions until soft
3. Remove from pan and reserve. Lift brisket from marinade, pat dry with a paper towel
4. Brown joint on all sides in the pan where onions were cooked. Put brisket,onions and marinade in a casserole dish
5. Cover and cook in a preheated oven for 2 hours at 180C/350F/Gas mark 5. Meanwhile, cook shallots in a little oil until soft and brown
6. Finally stir in golden syrup and pop to one side. When brisket is cooked, remove from its dish and keep warm on a serving plate
7. Strain cooking liquid through a sieve. Add cream and stir, returning to boil. Mix cornflour with two tablespoons of cold water and add to sauce to thicken
8. Finally stir in mustard. Add caramelised shallots and simmer gently for a few minutes until sauce darkens slightly
9. Cut brisket into thick slices and pour over the sauce. Serve with seasonal vegetables
