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Halogen Oven Chianti Braised Beef Brisket

Achingly tender meat soaks up the full bodied flavour of rich red wine in this truly delectable dish. Wonderfully aromatic, savoury and satisfying; serve over creamy mashed potatoes for a Sunday roast guaranteed to please the masses.

Chianti Braised Beef Brisket 2



  • Boneless beef brisket joint
  • 750ml bottle Chianti red wine
  • 6 bay leaves
  • 2 tsp fresh thyme
  • 4 tbsp butter
  • 1 red onion, quartered
  • 2 bulbs fennel, quartered
  • 8 cloves garlic, peeled
  • 4 carrots, peeled and chopped into 3 inch slices
  • 6 whole celery stalks, chopped into 4 inch chunks


  1. Pour wine into a large bowl, add the beef and bay leaves; leave to marinate in the fridge for 8 hours
  2. Remove the beef from the wine and transfer to a frying pan. Set the marinade to one side, you’ll need it again later
  3. Increase hob heat to high, and sear beef for 2 minutes. Turn over, and sear for a further 2 minutes
  4. Place beef on the halogen oven tray and sprinkle with thyme
  5. Add butter to your frying pan, melt then add prepared onions, fennel bulbs, carrots, celery stalks and garlic. Sauté for 5 minutes
  6. Pour vegetables and the wine marinade over the beef brisket
  7. Place oven tray on your halogen’s low rack. Cook at 250° for 1 hour 45 minutes. Turn every half hour
  8. Remove the string and bay leaves and transfer to serving tray
  9. Leave to stand for 5 minutes; plate up and enjoy

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