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Slow Braised Beef Brisket with Cauliflower Puree

Slow braised beef, served with cauliflower puree, sautéed vegetables and topped with gravy makes a hearty, wholesome meal.

Slow Braised Beef Brisket with Cauliflower Puree – Recipe
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Method

Preparation

  1. Method

    • Heat oil on stovetop in a large baking tray over high heat. Season beef with salt and pepper and cook in a baking tray for 10 minutes, or until well browned all over. Remove from tray and set aside.
    • Return baking tray to stovetop. Add vegetables and cook for 5 minutes until browned. Return beef to baking tray and add parsley stalks, water and whisk in KNORR Rich Brown Gravy. Place in a combi oven and cook at 90 degree Celsius, 20% steam for 10 hours, or until brisket is tender.
    • To make cauliflower puree, trim cauliflower then roughly chop stalks and florets. Boil until soft then blend until smooth. Return to pan and stir through KNORR Hollandaise Gluten Free Sauce. Season well.
    • Slice beef. Transfer to serving plates, spoon over extra KNORR Rich Brown Gravy.

  2. To Serve

    Serve with cauliflower puree and sautéed vegetables.