Ingredients
1-2 Tbsp extra virgin olive oil
1kg piece beef brisket
Sea-salt flakes and freshly ground black pepper, to season
2 brown onions, roughly chopped
2 carrots, unpeeled, roughly chopped
2 sticks celery, roughly chopped
4 star anise
300ml red wine
3 bay leaves
1 bunch thyme
3 sprigs rosemary
1 litre chicken stock
1 litre water
150g green beans, trimmed
4 small tomatoes, halved
1/2 bunch cavolo nero, torn
Juice of 1 lemon
Soft polenta or mashed potato, to serve
Method
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Preheat oven to 160°C/140°C fan-forced.
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Heat oil in a flameproof casserole dish on high heat. Season beef, cook for 10 minutes, turning occasionally, until it is well browned all over. Remove to a plate.
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In same dish, reduce heat to medium. Add onion, carrot, celery and star anise. Cook, stirring occasionally, until vegetables are soft. Drain excess fat. Return beef to dish.
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Add 1/2 cup of wine to deglaze dish. Add herbs and remaining wine. Bring to boil. Add stock and water. Return to boil, cover with lid. Bake for 2 1/2 -3 hours, until meat is falling apart. Remove from oven. Put on stovetop.
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Add beans and tomato. Cook on medium heat for 2-3 minutes, or until tomato softens. Stir in cavolo nero and juice. Season. Remove from heat.
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Serve with polenta or potato.