Beef brisket goulash
Ingredients
Metric
Imperial
- 2 tbsp of vegetable oil, for cooking
- 1kg beef brisket
- 2 onions, thinly sliced
- 1 red bell pepper, diced
- 1 red chilli, finely chopped
- 1 tbsp of paprika
- 1 tbsp of smoked paprika
- 2 tsp caraway seeds
- red wine, a good splash
- 1 tin of chopped tomatoes
- 2 tbsp of red wine vinegar
- 1 tsp caster sugar
- 500ml of beef stock
- salt
- freshly ground black pepper
- chopped chives, finely chopped, to serve
- lemon zest, from 1 lemon
- sour cream, to serve
Method
Heat 2 tablespoons of oil in a large, lidded casserole dish. When hot, sear the brisket all over, then set aside on a plate
- 2 tbsp of vegetable oil, for cooking
- 1kg beef brisket
Add the onions and peppers to the pan along with the fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes
- 2 onions, thinly sliced
- 1 red bell pepper, diced
- 1 red chilli, finely chopped
Add the paprika and caraway seeds and cook, stirring, for a couple of minutes. Add the red wine and let it bubble up, then cook down for a few minutes more before adding the tomatoes
- 1 tbsp of paprika
- 1 tbsp of smoked paprika
- 2 caraway seeds
- red wine, a good splash
- 1 tin of chopped tomatoes
Add the brisket back to the pan, along with the vinegar, sugar and just enough of the beef stock to almost cover the meat. Season with salt and pepper then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce
- 2 tbsp of red wine vinegar
- 1 tsp caster sugar
- 500ml of beef stock
- salt
- freshly ground black pepper
Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top
- chopped chives, finely chopped, to serve
- lemon zest, from 1 lemon
- sour cream, to serve
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