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Quince-glazed brisket

Quince-glazed brisket served with veg on a board

Quince-glazed brisket

Name: Quince-glazed brisket
Prep time: 25 min
Cook time: 8 h 40 min
Total time: 9 h 5 min
Yield: 8
Ingredients: 2kg flat piece of beef brisket; 1 garlic bulb halved; 4 shallots halved (no need to peel); small bunch of thyme; 1 tbsp black peppercorns; 800ml-1 litre hot beef stock; 1kg small waxy potatoes such as Charlotte or La Ratte; 2 tbsp olive oil; 50g unsalted butter; 50g plain flour; steamed greens to serve; 120g membrillo quince paste; 1 tbsp Worcestershire sauce; 2 tbsp apple cider vinegar; 30g dark brown soft sugar

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 25 mins

Cook: 8 hrs and 40 mins

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Cook up a feast with this beef brisket dish. Perfect for feeding a crowd, it's deal for a weekend meal when you have family or friends over

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Ingredients

Nutrition

Units:

MetricUS

2kg flat piece of beef brisket
1 garlic bulb

halved
4 shallots

halved (no need to peel)
small bunch of thyme
1 tbsp black peppercorns
800ml-1 litre hot beef stock
1kg small waxy potatoes

such as Charlotte or La Ratte
2 tbsp olive oil
50g unsalted butter
50g plain flour
steamed greens

to serve

For the glaze

120g membrillo quince paste
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
30g dark brown soft sugar

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Nutrition: Per serving (8)

kcal702
fat36g
saturates15g
carbs41g
sugars13g
fibre4g
protein50g
salt0.5g

Method

step 1

Put the brisket in a large slow cooker and nestle in the garlic, shallots and thyme. Scatter over the peppercorns. Pour over enough stock to cover the brisket. Cover and cook on high for 6-8 hrs until tender.
step 2

Mix the ingredients for the glaze together with 150ml water in a small pan. Warm gently, stirring occasionally, until the paste has melted. Set aside. One by one, put a potato between the handles of two wooden spoons and make cuts, a few millimeters apart, until your knife reaches the spoon handles. Toss the prepared potatoes in a large roasting tin with the olive oil and some seasoning.
step 3

Carefully drain the liquid from the brisket, reserving it for the gravy, and transfer to the tin with the potatoes. Season. Heat the oven to 200C/180C fan/gas 6. Brush the glaze over the brisket and roast for 30-40 mins, spooning the glaze over every 10 mins until sticky.
step 4

To make the gravy, melt the butter in a saucepan. Once foaming, stir in the flour. Cook for 2-3 mins until lightly golden, then whisk in the reserved cooking juices, a little at a time. Bring to a simmer and bubble for 5-10 mins to thicken. Season, then strain, discarding the shallots, garlic and herbs. Serve with the brisket, potatoes and greens.

Recipe from Good Food magazine, October 2023

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