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Every now an then, we'll be showcasing one of our favourite main course meal ideas which you can try out for yourself and your family or dinner party. We'll try to link up the recipes with the special offers or seasonal availability so that you can gain the benefit and bask in the admiration of your peers and loved ones!

In the spirit of good customer service, Hansfords are always happy to offer help and advice, particularly on the preparation and cooking of meats to achieve the best possible result.

Try this yummy recipe, courtesy the Meat and Livestock Commission, and take advantage of the beautiful quality local beef joints that are available at the moment.

Brisket in Cider

serves: 4 to 6

Take...

1.25 kg (2 1/2lb)
Lean beef brisket joint.
15ml (1tbsp) Oil.
2 Onions quartered .
3 Eating apples cut in half.
1 Cinnamon stick.
5ml (1tsp) Ground Ginger.
150ml (1/4pt) Cider.

For the chutney...

2 sticks Rhubarb cut into chunks.
1 Eating apple cored & sliced.
2 large pinches Ground ginger.
60ml (4tbsp) Cider.
45ml (3tbsp) Mead.
1/2 Cinnamon stick.

time to cook:
30-40 minutes per 450g (1kg)
plus 30-40 minutes

Make...

Heat the oil in a large lidded casserole dish and brown the brisket joint on all sides. Add the onions, eating apples, cinnamon stick, and ground ginger to the pan.

Pour over the cider, cover and simmer on hob or in oven (gas mark 3, 170°C, 325°F) for the calculated cooking time.

Meanwhile make the chutney: in a pan, place the rhubarb, eating apple, ground ginger, cider and mead and cinnamon.

Cook over a gentle heat for 5-10 minutes until softened. ad a little sugar to taste if necessary.

Tips...

If mead is not available, use all cider or apple juice.

If rhubarb is out of season just use an extra apple instead.

Eat...

Serve hot with potatoes and seasonal vegetables with the sauce as a thin gravy, or serve cold, thinly sliced with salad or in sandwiches with the apple and rhubarb chutney

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