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FORK.WINE.DINNER: Major Series Cabernet Sauvignon

2024-05-31

 FORK.WINE.DINNER

series 2

Treat the meat lovers in your life with this generous, juicy, beefy feast served with golden Hasselback potatoes and herbed sour cream. The brisket can be cooked a day ahead and left to marinate in the fridge overnight. Give it a lick of sticky BBQ magic on the grill right before serving with a generous glass of Ernie Els Major Series Cabernet Sauvignon.


For this Fork.Wine.Dinner pairing we've partnered with Capreo Fine Wines & Spirits to offer an exclusive discount for Europe

Use code ERNIEELS10 to get 10% off your CAPREO online purchase


 BBQ Beef Brisket With Hasselback Potatoes

 

Ingredients: (serves 4)
For the brisket:
1,2-1,5 kg boneless beef brisket with an even thickness
750 ml beef stock
250 ml white vinegar
1 cup soft brown sugar
3 garlic cloves, crushed

 

For the BBQ sauce:
¼ cup soft brown sugar
2t smoked paprika
1t ground coriander
30ml Worcestershire sauce
30ml red wine vinegar (or white vinegar)
250ml tomato passata/puree
2t Dijon mustard
salt & pepper, to taste

 

For the potatoes:
4 large potatoes
olive oil, for drizzling
salt & pepper, to taste
250ml sour cream
a handful chives, finely chopped

 

Method:

Prepare the brisket: Place the brisket in a pot that fits it relatively snugly (it will shrink slightly), then add the stock, vinegar, sugar and garlic. Bring to a simmer, then cook for 3,5-4 hours or until very tender (in the meantime, prepare the *BBQ sauce as below). Remove from the liquid and set aside to cool slightly, then cover in the BBQ sauce and refrigerate until ready to grill and serve. For grilling, place the marinated brisket over medium hot coals, grilling on all sides, turning and basting often, until thoroughly heated and sticky (can also be grilled/basted in the oven at 220 C for about 20 minutes). Serve with the reserved sauce on the side, freshly cooked potatoes and herbed sour cream.

*Prepare the BBQ sauce: In a small saucepan, add the brown sugar, paprika, coriander, Worcestershire sauce, vinegar, tomato passata, mustard and season with some salt & pepper. Bring to a simmer and cook over low heat for about 10 minutes, stirring often. Remove from the heat. Pour half the sauce over the cooked brisket, then cover and refrigerate for a few hours or even overnight.

Prepare the potatoes: Preheat the oven to 180 C. Place the potatoes one at a time on the hollow of a large wooden spoon, then slice thinly from top to bottom but not all the way through (the edges of the spoon will help). Place on a baking tray lined with baking paper, then drizzle with olive oil and season with salt & pepper. Bake for 1 hour or until fully cooked and golden brown. Serve at once, topped with a dollop of sour cream mixed with chopped chives.

Recipe by Ilse van der Merwe

Ilse van der Merwe, more commonly known as The Food Fox is a foodie, cookbook author, recipe developer, dynamic culinary enthusiast and content creator based in Stellenbosch, South Africa. Ilse transitioned into the food industry in 2011, launching her blog as a creative platform for cooking, writing, and exploration. Evolving from a hobby to a full-time pursuit, her journey has led to a thriving career in recipe development, food writing, and more recently, food photography. Today, Ilse's digital space serves as a hub for her culinary adventures, fueled by her unwavering passion for good food, and supported by her dedicated family.