Edwards of Conwy

A Proper Butcher

Warming, Hearty, French inspired Beef Bourguignon, made with Welsh Beef Brisket and scattered with crispy fried onions and smoked bacon, accompanied by creamed potatoes and seasonal green vegetables.

Rolled Brisket

£10.10 per kilo

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Method

  1. Preheat the oven to Gas Mark 3, 170°C, 325F
  2. Heat the oil in a large saucepan, add the joint and brown all sides, add the garlic and shallots and lightly brown
  3. Place in a deep ovenproof casserole dish, season and add stock, red wine and the parsnips. Cover and cook for 2.5 hours in the oven or on the hob. Add the mushrooms during the last 30 minutes of cooking time. Heat the oil and lightly fry the onion and bacon until crispy.
  4. Serve scattered with the onion, bacon and parsley, accompanied by creamed potatoes and seasonal green vegetables.

Ingredients

  • 1.25kg (2.5lb) lean Welsh Brisket, boned and rolled
  • 15ml (1tbsp) oil
  • 2 cloves garlic
  • 10 shallots, peeled
  • Seasoning
  • 300ml (1/2pt) beef stock
  • 300ml (1/2pt) red wine
  • 2 parsnips, peeled and cut into large chunks
  • 175g (6oz) mixed mushrooms
  • 15ml (1tbsp) oil
  • 1 onion, sliced
  • 100g (4oz) smoked dry cured bacon, cut into pieces
  • 30ml (2tbsp) fresh flat leaf parsley, roughly chopped

Language

Cymraeg