This article originally appeared in the latest June edition of Foodie: The Foodie Forks. Read it here!
Chef Steve Chou at Bungalow gives us his best dishes for wowing guests at your next sit down soirée.
Prep time: 2 hours, plus overnight resting
Cooking time: 2 hours
- Onion and chilli
- 2 onions
- 1 red finger pepper
- 1 kg beef brisket
- 1/2 head celery
- 3 onions
- 2 carrots
- Roughly 1 litre chicken stock, heated
- mashed or puréed potatoes
- cooked romaine lettuce
- Finely dice the 2 onions and red pepper and sauté in a little oil with some salt. Cook over medium heat, stirring until the onions are chestnut brown in colour.
- Trim the excess fat from the brisket and season with salt and pepper. Peel and roughly dice the celery, onion and carrots. Place in a large saucepan (suitable for ovens) and add the brisket.
- Pour enough hot stock to cover the brisket halfway. Spoon the caramelised onions on top and form an even layer covering the brisket. Cover the pan and place in an oven, pre-heated at 160°C.
- Cook for around 2 hours or until the beef is soft enough that a knife can be inserted without any resistance.
- Remove the brisket and let cool down in its own cooking broth. Let the brisket sit overnight.
- Once ready to serve, reduce the cooking liquid until it’s thickened and season to taste. Re-heat the brisket and serve with mashed potatoes and cooked romaine lettuce.