Beef Brisket & Onion Stew

Cooking time: 1 hr

Serves: 4

Ingredients

• 1kg trimmed beef brisket, diced 1-2 inch.

• 2 Onions. 

• 3 Leeks.

• 6 Cloves of garlic.

• 250g Port.

• 1.5kg beef stock, no salt.

• Small plush of Thyme, Rosemary & Bayleaf. 

• 30g Dark soy.

• 30g Red wine vinegar.

• Flaked salt and cracked black pepper.

Method

-First get yourself a big deep pot and stick it on a medium high temperature with a little beef fat or Olive oil. Brown your beef for 4-5 minutes until beautiful and golden.

-Add in your onion, leeks, garlic and herbs. Continue to brown for five minutes then add your port and reduce. 

-Once the contents of the pain is glossy and reduced, add your stock with a lid and cook on a low heat for four hours.

-To finish reduce until your desired consistency is achieved, then add the dark soy & red wine vinegar. Could pinch of salt and pepper to rectify the seasoning then serve.