Name: Red Wine Braised Brisket & Mustard Mash
Prep time: 25 min
Cook time: 4 h
Yield: 6 people
Cuisine: New Zealand
Ingredients: 1.2kg beef brisket; 2 tbsp The Good Oil extra virgin rapeseed oil; 2 brown onions, cut into wedges; 2 carrots, cut into chunky pieces; 2 celery stalks, roughly chopped; 6 garlic cloves, lightly crushed; 2 tbsp tomato paste; 500ml dry red wine; 500ml beef stock; 2 tbsp Worcestershire sauce; 2 tsp brown sugar; 2 sprigs rosemary; 4 sprigs thyme; 2 bay leaves; 1kg Agria potatoes, peeled and cut into large chunks; 50g butter; ½ cup milk, warmed; 2 tbsp wholegrain mustard; Salt and freshly ground black pepper

Difficulty

Medium

Serves

6 people

Cooking time

Prep 25 min
Cooking 4 hr

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How To Make Red Wine Braised Brisket & Mustard Mash

Slow-cooked until beautifully tender, this red wine braised brisket is rich, hearty and packed with deep savoury flavour. Gently braising the beef for several hours creates a meal that’s full of comforting flavour, while the vegetables, herbs and red wine combine to form a rich sauce that’s perfect spooned over creamy wholegrain mustard mash.

This is the kind of recipe that’s made for slow weekends and cold winter evenings. Better still, it can be prepared a day ahead, allowing the flavours to develop even further before gently reheating to serve.

This recipe takes some time and care, but is well worth the effort.

Ingredients

1.2kg beef brisket
2 tbsp The Good Oil extra virgin rapeseed oil
2 brown onions, cut into wedges
2 carrots, cut into chunky pieces
2 celery stalks, roughly chopped
6 garlic cloves, lightly crushed
2 tbsp tomato paste
500ml dry red wine
500ml beef stock
2 tbsp Worcestershire sauce
2 tsp brown sugar
2 sprigs rosemary
4 sprigs thyme
2 bay leaves

Ingredients (Wholegrain Mustard Mash)

1kg Agria potatoes, peeled and cut into large chunks
50g butter
½ cup milk, warmed
2 tbsp wholegrain mustard
Salt and freshly ground black pepper

Method

Preheat the oven to 160°C bake.
Pat the brisket dry and season generously with salt and pepper.
Heat the oil in a large ovenproof casserole over medium-high heat. Sear the brisket for 4–5 minutes on each side until well browned. Remove and set aside.
Add the onions, carrots and celery to the pot and cook for 6-8 minutes until lightly caramelised. Stir in the garlic and cook for 1 minute, then add the tomato paste and cook for a further 2 minutes.
Pour in the red wine, scraping up any browned bits from the base of the pan. Simmer for 5–8 minutes until reduced by about one-third.
Stir in the beef stock, Worcestershire sauce, brown sugar, rosemary, thyme and bay leaves. Return the brisket to the pot. The liquid should mostly cover the meat; add a little extra stock if needed.
Cover and cook for 3½-4 hours, or until the brisket is fork tender.
When the meat is nearly cooked, boil the potatoes for 15-20 minutes, or until tender. Drain well, then mash with the butter, warm milk and wholegrain mustard. Season to taste.
Transfer the brisket to a board, loosely cover with foil and rest for 15 minutes.
Strain the braising liquid into a saucepan, reserving the vegetables. Simmer for around 10 minutes until reduced into a rich sauce.
Slice the brisket across the grain and serve with the wholegrain mustard mash. Spoon over the sauce and garnish with the reserved vegetables and freshly cracked black pepper.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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