Slow roast Lincoln Red beef brisket
METHOD
Season the brisket, roast both sides in a baking tray with a little oil. Remove the brisket and add all diced vegetables and thyme, cook for 5 minutes. Wet with the red wine and add the brisket, pour all the stock. Cover with aluminum foil and bake in a 90ºC hot oven for 8 hours or overnight.
For the sauce melt the butter in a pan, add the crushed juniper berries and gently infuse for 15 minutes, strain the juniper and add the chopped shallot. Cook for 4 minutes and add the sugar and blueberries. Cook for 1 minute and wet with the vodka, add the cooking liquid from the beef and cook for 10 minutes.
Blend to puree and serve with the brisket. Before serving wash the girolle mushrooms and pan fry with a little oil and salt.
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Celebrate International Women’s Day ![]()
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At the Lincolnshire Showground EPIC Centre on Friday 7th March 2025, 9:30am-12:30pm![]()
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This annual event is dedicated to recognising the extraordinary accomplishments of women who have achieved something incredible from their Lincolnshire roots.![]()
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Hosted by chef and food campaigner Rachel Green, Celebrity Chef, speakers include Catherine Hobson - Author, "Take Away the Fear", Nicky Van Der Drift – CEO, International Bomber Command Centre, Nikki Cooke – CEO, LIVES and Sarah Hardy Holistic Therapies, Bingham. – talking about A Positive Life! method. ![]()
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Tickets: General Admission £22, LAS Member £20, Table of 10 £200. Ticket price includes a selection of pastries, fresh fruit and refreshments.
