TEL: 01481 736676


Slow Roasted Brisket of Meadow Court Farm Beef

with Chasseur Sauce

Serves x 6

1400g - Beef brisket

250g - Onions (diced)

300g - Celery (diced)

350g - Carrots (diced)

20g - Fresh Guernsey flat leaf parsley

20g - Fresh Guernsey tarragon stalks

1 - Bulb garlic (finely chopped)

3 - Bay leaves

375ml - Red wine

375ml - Beef stock

40g - English mustard

Sea salt & freshly cracked black peppercorns

50g - Plain flour

30g - Beef dripping or vegetable oil


Chasseur Sauce:

50g - Guernsey Dairy butter (diced and chilled)

50g - Guernsey Dairy butter (soft)

75g - Shallots (finely diced)

375ml - Dry white wine

375ml - Beef stock

20g - Fresh Guernsey flat leaf parsley (snipped)

20g - Fresh Guernsey tarragon (snipped)

225g - La Vallees Farm button mushrooms (finely sliced)

Score the brisket of beef with a sharp cooks knife, making equal incisions. Rub the sea salt, freshly cracked peppercorns, garlic and English mustard well into the joint.


In a large baking tray or earthenware dish, sprinkle in half the chopped vegetables. Place on these the joint of beef and add the remaining vegetables.


Cover with the red wine and beef stock and marinade in refrigerator overnight.


The following day, remove the joint from the marinade and pat dry.


Dust with the plain flour and place in a large frying pan with a little oil or beef dripping to seal. Once the joint has browned evenly, return to the marinade and heat gently on the stove. When it reaches simmering point, cover with a well fitting lid or baking foil and place in a low oven at 160 c 325 f gas 3 for up to five hours. When cooked and tender, carefully remove from the braising liquor and serve carved with the Chasseur Sauce.


To prepare the Chasseur Sauce, melt the softened butter in a large saucepan, add the finely diced shallots and cook gently for 2 – 3 minutes without colouring. Add the sliced mushrooms and cook for a further 1 – 2 minutes.


Pour into a colander to allow the cooking butter to drain off. Return the shallots and mushrooms to the cleaned saucepan and add the dry white wine. Bring to simmering point and allow to simmer until reduced by half in volume.


Add the beef stock and cook gently for a further 10 – 15 minutes until the sauce has reduced and thickened enough to lightly coat the back of a spoon. The Mushroom Duxelle is optional, though will heighten the flavour of the sauce.


Prior to serving, remove the saucepan from the direct heat and whisk in the remaining iced butter, a piece at a time, together with the snipped fresh Guernsey Herbs. This will both lightly thicken and enrich the sauce.










The Pavilion in the Park, St Pierre Park Hotel, St Peter Port, Guernsey, Channel Islands    Tel: 01481 736676    Email: