Anolon Academy

Daube of beef brisket with Jerusalem Artichokes and watercress

By Chef Justin North


For the brisket

  • 1 litre (4 cups) red wine
  • 2 bay leaves
  • 5 thyme stalks
  • 5 cloves garlic
  • 1 carrot
  • ½ an onion
  • 1kg piece boneless beef brisket
  • 2 litres (8 cups) veal stock
  • Vegetable oil, for browning

For the Jerusalem artichokes

  • 12 large Jerusalem artichokes
  • 2 tablespoons of rendered duck fat
  • Pinch of sea salt flakes

For the garnish

  • 1 cup of watercress sprigs


For the brisket

Combine the wine, herbs and vegetables in a pan, bring to the boil. Add a little salt and reduce by half. Allow to cool to room temperature then combine in a bowl with the beef brisket. Refrigerate for 12 hours. Preheat the oven to 110°C.

Drain the beef well then bring the liquid to the boil in a saucepan. Cook until it has reduced to a thick glaze then add the veal stock and bring to the boil. Meanwhile season the brisket and heat a little vegetable oil in a hot pan. Add the beef to the pan and cook, turning often, for 5-6 minutes or until well browned all over.  Combine the beef and the hot liquid in an oven proof casserole, cover then cook for 3 hours or until soft and juicy. Strain the cooking liquor and boil in a pan until it is reduced by a third.

For the roasted Jerusalem artichokes

Preheat the oven to 180°C. Wrap the artichokes in foil with the duck fat and salt then bake for 35 mins or until tender.

Serve the brisket, sliced, in bowls with the reduced braising liquor, artichokes and watercress.

Serves 4