Old MacDonald's Potato Box Recipes
Brisket Stew With Autumn Vegetables With Parsley Potatoes Ingredients 1 tablespoon/15 ml olive oil One 2¼-pound/1-kg lean beef brisket, cut into large bite-size cubes Salt and freshly ground black pepper 2 onions, each cut into 8 pieces 2 garlic cloves, minced 1 large sprig fresh rosemary 1 large sprig fresh thyme 1¼ cups/290 ml dry red wine 2 tomatoes, coarsely chopped 3 cups/800 ml beef stock or chicken stock 2 parsnips, peeled and cut into 1-inch/2.5-cm pieces 1 carrot, peeled and cut into 1-inch/2.5-cm pieces 1 turnip, peeled and cut into 1-inch/2.5-cm pieces 12 medium Yukon Gold potatoes (about 2 1/2 pounds/1.1 kg total), peeled 6 tablespoons/85 g butter, room temperature ¼ bunch fresh flat leaf parsley, coarsely chopped Directions Heat the oil in a large, heavy-based casserole pot over a medium to high heat until it is very hot. Sprinkle the beef with salt and pepper. Working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for 6 minutes or until the beef is brown. Transfer the beef to a bowl. Add the onions, garlic, rosemary and thyme to the same pot and cook for about 3 minutes or until fragrant. Add the red wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot. Simmer for 8 minutes or until the wine has reduced by about half. Return the beef and the accumulated juices in the bowl to the pot. Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid. Decrease the heat to medium to low. Place a lid on the pot and cook, simmering very gently and stirring occasionally, for 1½ hours. Add the parsnips, carrot and turnip and return the lid to the pot. Simmer gently for about 1 hour longer or until the vegetables are tender and the beef is tender enough to cut with a spoon. Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for 20 minutes or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently just until they are heated through. Meanwhile, to prepare the parsley potatoes: Bring a large pot of salted water to a boil over a high heat. Add the potatoes and cook for 18 to 20 minutes or until just tender and a skewer can be inserted into the center of the potato without resistance. Strain the potatoes and set aside. Melt the butter with the parsley in a large sauté pan over a medium heat. Add the potatoes and toss to coat. Season the potatoes to taste with salt and pepper. Spoon the beef stew onto 4 serving plates and serve the parsley potatoes alongside.

Old MacDonald's Potato Box Recipes

Brisket Stew With Autumn Vegetables With Parsley Potatoes

Ingredients

1 tablespoon/15 ml olive oil
One 2¼-pound/1-kg lean beef brisket, cut into large bite-size cubes
Salt and freshly ground black pepper
2 onions, each cut into 8 pieces
2 garlic cloves, minced
1 large sprig fresh rosemary
1 large sprig fresh thyme
1¼ cups/290 ml dry red wine
2 tomatoes, coarsely chopped
3 cups/800 ml beef stock or chicken stock
2 parsnips, peeled and cut into 1-inch/2.5-cm pieces
1 carrot, peeled and cut into 1-inch/2.5-cm pieces
1 turnip, peeled and cut into 1-inch/2.5-cm pieces
12 medium Yukon Gold potatoes (about 2 1/2 pounds/1.1 kg total), peeled
6 tablespoons/85 g butter, room temperature
¼ bunch fresh flat leaf parsley, coarsely chopped

Directions

Heat the oil in a large, heavy-based casserole pot over a medium to high heat until it is very hot. Sprinkle the beef with salt and pepper. Working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for 6 minutes or until the beef is brown.

Transfer the beef to a bowl. Add the onions, garlic, rosemary and thyme to the same pot and cook for about 3 minutes or until fragrant. Add the red wine and tomatoes, stirring to scrape up the browned bits on the bottom of the pot.

Simmer for 8 minutes or until the wine has reduced by about half. Return the beef and the accumulated juices in the bowl to the pot. Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid.

Decrease the heat to medium to low. Place a lid on the pot and cook, simmering very gently and stirring occasionally, for 1½ hours. Add the parsnips, carrot and turnip and return the lid to the pot. Simmer gently for about 1 hour longer or until the vegetables are tender and the beef is tender enough to cut with a spoon.

Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for 20 minutes or until it is reduced by half. Return the beef and vegetables to the pot and simmer gently just until they are heated through.

Meanwhile, to prepare the parsley potatoes:

Bring a large pot of salted water to a boil over a high heat. Add the potatoes and cook for 18 to 20 minutes or until just tender and a skewer can be inserted into the center of the potato without resistance.

Strain the potatoes and set aside. Melt the butter with the parsley in a large sauté pan over a medium heat. Add the potatoes and toss to coat. Season the potatoes to taste with salt and pepper. Spoon the beef stew onto 4 serving plates and serve the parsley potatoes alongside.