Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 30

PREPARATION TIME 15M
|
COOKING TIME 5H
|
SERVES 4
slow-
cooked
angus
brisket
in lager
with
kipflers
1.6KG PIECE BEEF BRISKET
SEA SALT FLAKES AND FRESHLY-GROUND
BLACK PEPPER
0.25 CUP EXTRA VIRGIN OLIVE OIL
2 BROWN ONIONS, FINELY DICED
2 STICKS CELERY, FINELY DICED
12 CLOVES GARLIC, MINCED
4 BAY LEAVES
1.5L NATURAL LAGER
500ML BEEF STOCK
400G CAN DICED TOMATOES
2 BUNCHES THYME, FINELY CHOPPED
24 KIPFLER POTATOES, SCRUBBED
150G SOUR CREAM
2 TBSP PLAIN FLOUR
1 BUNCH PARSLEY, FINELY CHOPPED
CRUSTY BREAD, TO SERVE
TRAVELLERS’ NOTES A BRISKET LIKE THIS IS THE
PERFECT EXAMPLE OF WHY YOU SHOULD ALWAYS
BUY YOUR CAMP OVEN IN THE NEXT SIZE UP. AND
REMEMBER, ONCE YOU’VE USED AND WASHED
YOUR CAMP OVEN, ALWAYS DRY IT THOROUGHLY
AND BRUSH IT WITH A LITTLE OIL TO PREVENT
RUSTING.
1 Season the brisket generously with salt and
pepper. Pour the oil in a large saucepan set over a
high heat and brown the beef on all sides, then set
aside. Add the onions, celery, garlic and bay leaves
and cook for 5 minutes. Add the beef, beer, stock,
FOOD NOTES EXQUISITE BEEF IS GROWN
THROUGHOUT NSW, BUT THE ANGUS HERDS
AROUND ARMIDALE ARE OUTSTANDING. TO MATCH,
CHOOSE ROBERTSON POTATOES AND ARTISINAL
SOUR CREAM FROM ALBURY.
tomatoes and thyme, then simmer with the lid
on for four hours, until the beef is tender. Season
generously with salt and pepper.
2 Add the potatoes and cook for 30 more minutes,
BEER NOTES YOUNG HENRY’S NATURAL LAGER
IS A CRISP, DRY UNFILTERED BEER PERFECT FOR
WARM WEATHER
until the potatoes are tender. Mix the sour cream
and flour, stir in, then simmer to thicken. Mix in
the parsley, then serve with crusty bread.
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