Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Oven-baked beef brisket with celeriac purée Food Oven-baked beef brisket with celeriac purée Preparation time 10 minutes Cooking time 4 hours Serves 6 INGREDIENTS 1.5 kg beef brisket 2 brown onions, finely sliced 1 tablespoon salt 250ml beef stock 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil 1 bunch cavalo nero, washed Celeriac purée 1 large celeriac, peeled and cut into 2cm dice ¼ cup (60ml) cream Rub ½ teaspoon cracked black pepper ½ cup brown sugar 1 tablespoon smoked paprika 1 tablespoon ground cumin ½ tablespoon ground coriander 4 cloves garlic, finely chopped 2 tablespoons apple cider vinegar ½–1 tablespoon olive oil, to moisten METHOD Combine Rub ingredients and rub over brisket. Marinate in fridge for 4 hours if possible. Pre-heat oven to 160ºC. Place a bed of onions in a baking dish, sprinkle brisket with salt and put on top, fat side up. Pour stock carefully around the brisket so as not to wash off the rub. Cover tightly with foil and bake for 3 ½–3 ¾ hours or until tender. Increase heat to 180ºC, remove foil and brush the brisket with the pan juices. Cook for another 15 minutes until browned. Meanwhile make celeriac purée. Place celeriac in a saucepan and cover with cold water, add salt, bring to the boil and cook till tender, drain. Process in food processor and pour in enough cream to make a thick, mousse-like consistency. Add salt and pepper to taste. Place in a heatproof container and cover, keep warm. Remove brisket and rest for at least half an hour or until cool enough to slice. (Brisket can also be 'pulled' with two forks into shreds.) De-fat the pan juices and add balsamic vinegar to balance flavours. Return brisket slices and pan juices to the pan and warm in oven for 15 minutes. Place large frying pan over medium heat, add olive oil and cook cavalo nero, tossing frequently, until just wilted. Add a little boiling water if necessary. Serve brisket with celeriac purée, cavalo nero and pan juices. Food Preparation time 10 minutes Cooking time 4 hours Serves 6 SHARE Perfect Match Tahbilk Organic Shiraz 2020 $17.85 in any 12 $18.90 in any 6 $21.00 each Price | options $17.85 in any 12 bottles Qty Add to cart Full Moon Shiraz Grenache 2021 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Heartland Shiraz 2020 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Tamburlaine Grass Roots Organic Barrique Blend 2021 $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Warramate Syrah 2017 $27.20 in any 12 $28.80 in any 6 $32.00 each Price | options $27.20 in any 12 bottles Qty Add to cart Schild Estate Ben Schild Angus Brae Vineyard Shiraz 2020 $34.00 in any 12 $36.00 in any 6 $40.00 each Price | options $34.00 in any 12 bottles Qty Add to cart Teusner Big Jim Shiraz 2019 $0.00 in any 12 $0.00 in any 6 $65.00 each Price $65.00 Per bottle Qty Add to cart Zilzie Limited Edition Shiraz Cabernet 2020 $59.50 in any 12 $63.00 in any 6 $70.00 each Price | options $59.50 in any 12 bottles Qty Add to cart Brokenwood Tallawanta Vineyard Shiraz 2019 $127.50 in any 12 $135.00 in any 6 $150.00 each Price | options $127.50 in any 12 bottles Qty Add to cart Pertaringa Yeoman Shiraz 2018 $212.50 in any 12 $225.00 in any 6 $250.00 each Price | options $212.50 in any 12 bottles Qty Add to cart Metala Semper Fidelis Shiraz Cabernet Sauvignon 2021 $212.50 in any 12 $225.00 in any 6 $250.00 each Price | options $212.50 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food How to Make Beef Rendang Food Beef Birria & Coriander Salsa Words by Mike McAllister on 10 Nov 2021 Food Fillet of beef - Burgundy style