You know when things all come together in your pantry and fridge for a recipe you’ve heard of but never made? It’s brilliant. It’s seeing the brisket, the juniper berries, the beer and going… I think I’ve seen a recipe for this! Yesterday, when I purchased some beef brisket that had been “further reduced for quick sale” the inspiration came to make Ottolenghi’s Beef Stew with pale ale, juniper and prunes. Before I go any further, I’m a massive fan of this chef… I don’t think I’ve ever made anything of his that hasn’t had at least one person (usually everyone) exclaim with delight. It was enough, on a week that I’ve been struggling with a cold, to decide to make a meal that took 4 hours to cook… yup, you heard me right. Four hours. For a weeknight meal with just our little family of four eating it and leftovers for Mr Incredible’s lunches. Crazy right? Yeah. I hear you. When Adventure Girl refused to even taste it (in her defence she was super tired after a huge day and not having a nap) I was rather miffed. However, Mr Incredible loved it and there’s a big part of me hoping for work colleagues to be very jealous of his lunch today.
When I come to a meal like this I have to ask myself, “was it worth it?”. The truthful answer is no. It wasn’t worth it for last night’s dinner. However, should I have some people around one night it’s definitely on my repeat dinners list. For us as a family though, I should have used that brisket for something else or put it in the freezer for another night. Should you be unfamiliar with Ottolenghi please make yourself acquainted with his recipes! I’ll share more of them in weeks to come as the seasons change but his use of ingredients has changed my cooking dramatically, and, as stated above given delight to many of my friends and family.
Beef Stew with pale ale, juniper and prunes by Yotam Ottolenghi
- 1 tsp juniper berries
- ½ tsp black peppercorns
- 4 tsp Flaky sea salt (if I were making this again I’d cut this down to 2-3 as I found the dish slightly too salty for my taste)
- 900g beef brisket, cut into 2 pieces
- 2 tbsp olive oil
- 500g baby shallots, peeled and left whole
- 4 garlic cloves, peeled
- 5g picked thyme leaves
- 500ml pale ale
- 2 tbsp date syrup (40g)
- 1 tbsp wholegrain mustard
- 600g small waxy potatoes (desiree or charlotte), peeled and cut into 3cm chunks
- 10 large pitted prunes (about 100g-worth)
(finely grated zest of ½ lemon 80g soured cream, to serve: I didn’t use these but did serve with yogurt and a cauliflower and cashew mash)
- Put the juniper berries and peppercorns in a spice grinder with four (3) teaspoons of salt. Blitz well, then put in a medium-sized bowl, add the two pieces of brisket and, using your hands, mix well until the beef is well coated, then set aside for an hour.
- Heat the oven to 160C/320F/gas mark 2½. On a medium-high flame, heat a tablespoon of oil in a 26cm-wide casserole or ovenproof saute pan for which you have a lid, then add the brisket pieces and fry for two to three minutes, turning them over halfway, so they brown on both sides, then lift out the beef on to a plate.
- Turn down the heat under the pan to medium and add another tablespoon of oil. Once hot, add the whole shallots and fry for five minutes, stirring frequently, until golden-brown, then add the garlic and thyme, and fry for another minute, just to soften. Stir in the ale, date syrup and mustard, return the brisket to the pot and bring to a boil. Pop on the lid, transfer the casserole to the oven and roast for two hours.
- After two hours, turn over the brisket pieces, stir in the potatoes and prunes, cover again and return to the oven for another hour, until the brisket is very tender, the potatoes are cooked and the sauce is thick. Take the pot out of the oven and leave the meat to rest for at least 10 minutes.
- To serve, cut each piece of meat into four to six chunks (or even shred it into smaller pieces), then divide the stew between four or six shallow bowls. Sprinkle lemon zest on top and serve with a spoonful of soured cream alongside.
- I served this with a cauliflower and cashew mash along with some plain yogurt
- As noted, I’d decrease the salt in the beef rub as the whole dish was too salty for me (as Heston Blumenthal notes, salt is essential for bringing out the flavour of the dish but as soon as you can taste the salt, you have too much salt!)
- I have seen a recipe for this adapted for a slow cooker… I might be interested to try that sometime but my previous slow cooker attempts never quite get the sauce right – it’s never reduced enough and the whole dish is compromised – any tips? Please!