Beef brisket goulash
This warming beef goulash is made with USA Beef brisket, which becomes very tender once slowly braised in a rich, paprika-heavy sauce.
- Total:
Ingredients
- 2tbsp of vegetable oil, for cooking
- 1kg USA Beef brisket
- 2onions, thinly sliced
- 1red bell pepper, diced
- 1red chilli, finely chopped
- 1tbsp of paprika
- 1tbsp of smoked paprika
- 2caraway seeds
- red wine, a good splash
- 1tin of chopped tomatoes
- 2tbsp of red wine vinegar
- 1tsp caster sugar
- 500ml of beef stock
- salt
- freshly ground black pepper
- chopped chives, finely chopped, to serve
- lemon zest, from 1 lemon
- sour cream, to serve
Instructions
Step 1
Heat 2 tablespoons of oil in a large, lidded casserole dish. When hot, sear the brisket all over, then set aside on a plateStep 2
Add the onions and peppers to the pan along with the fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutesStep 3
Add the paprika and caraway seeds and cook, stirring, for a couple of minutes. Add the red wine and let it bubble up, then cook down for a few minutes more before adding the tomatoesStep 4
Add the brisket back to the pan, along with the vinegar, sugar and just enough of the beef stock to almost cover the meat. Season with salt and pepper then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauceStep 5
Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top