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balvenie whisky and honey slow-cooked brisket

29 March 2016 by Dominic Franks

…what does the word artisan mean to you…? A lot like the word ‘experiential’ it seems to have become a trendy buzz-word for the hipster community, that once put in front of any other word renders it somehow authentically ‘hand-made’, ‘bespoke’ or ‘heritage’ or that said item has been crafted by someone with a passion for their work.  I find this kind of baloney slightly frustrating as it all just becomes noise after a while and I find that i’m no longer influenced by these kind of cues in advertising.  For me it all comes down to trust and to gain that trust I need to try something or have someone I trust recommend that product to me.  Oh don’t get me wrong, I fall for shiny new things all the time and I adore a bit of retro styling – my whole kitchen is based on a hand-made look that most definitely bends the truth ever so slightly… It’s the recommendation from people who I respect that guides my decision-making and this is particularly prevalent with food and drink.  The makers of my favourite casserole dish may have been around for 150 years but this doesn’t automatically mean it’s going to be good quality and fit my needs… it’s the observation of my mum using the same product for 40 years that has made its way into my kitchen… and maybe it’s the trial and error of us as a group of friends and family that can be considered an artisan choice… and hand-crafted choice taken with great care and consideration…

… of course being a home cook is being artisan.  I make bespoke items every day using local, generally seasonal ingredients.  For me there is nothing better than putting that little bit of extra effort into a dish or a bake… you may be the only person to notice those hand-picked berries or that twice-churned butter but you know it’s in there making the food taste the way it does and I guess this blog is a visual representation of a craftsman at work… in his own small way.  I’m also very lucky that here in the country, i’m surrounded by similar craftsmen, from the local Belleau Smokery to the Claythorpe Watermill and Alford Pottery, these are people who take great pride and passion in their work…

Over the next three months, The Balvenie Whisky will be launching a series of short films featuring just such people, from knife makers to organic farmers, potters and salmon smokers. Balvenie is the only single malt whisky still handcrafted the traditional way – and the campaign wants to highlight the quality, passion and individuality that comes from artisan products and crafts. The Craftsmen’s Dinner film series sees two-Michelin starred chef Michel Roux Jr travel the length and breadth of the British Isles to discover the true meaning of exceptional craftsmanship. The films are really beautiful and the whole series culminates in a mouth-watering three-course ‘Craftsmen’s Dinner’, in which Michel uses produce from each of the craftsmen he meets.

I’ve been fortunate enough to have been sent some glorious beef from Grierson Organic, who are featured in this latest film, are Perthshire based organic food producers. They rear and butcher their own livestock, ultimately producing famously tender, mouth-watering meat – which is sold nationwide.  You can see the love and passion they put into their farming and you can see the lush pastures that the Aberdeen Angus herd graze upon too.

balvenie whiskey and honey slow-cooked brisket
the very lovely Sophie Grierson called me personally to ask what cut of meat i’d like… now as you know, i’m not a huge meat eater and when I do eat meat it needs to be special but also I didn’t want something like a steak which didn’t need much doing to it, I wanted to be able to work with some interesting flavours so I asked for a more robust cut such as this lovely piece of brisket.  The whisky and honey work tremendously well together and of course the slow-cooking leaves you with a gloriously tender piece of beef that falls apart and melts in your mouth.  I had to find some equally beautiful bread to eat with it so I visited our local baker who’d just hand-made these adorable sun-dried tomato rolls but of course something like a brioche bun or even a very basic baguette would work just as well… a little dash of thick balsamic vinegar was the perfect final addition…

i’m using my slow-cooker for this dish but the whole thing can be easily done in a casserole dish covered tightly with some foil and then with a tight-fitting lid in a low oven – roughly 100C for the same time

1 500g cut of brisket
1 onion – peeled and sliced end to end into wedges
2 sticks of celery
1 teaspoon fennel seeds
100ml whisky
2 tablespoons honey
1/2 litre good quality vegetable stock

place the veg and fennel seeds into the bottom of your slow-cooker, lay the beef going on top and then pour the whisky, honey and stock over the beef… the liquid should come just over the top of the beef and slow-cook on low for 6 hours

pre-heat the oven to 180C and then once cooked, remove the beef and set aside.  Spoon out the onions with a slotted spoon and lay them into an oven-proof dish.  Drizzle with a little olive oil and roast in the oven for 15 minutes whilst you prepare your sandwiches

cut the bread rolls in half and fill with mixed salad leaves, pull the beef apart with a fork and lay into the bread rolls, then add the caramelised onions and a drizzle of balsamic vinegar

eat and of course, enjoy!


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Filed Under: Everything else Tagged With: artisan, beef, film, Grierson, honey, Organic, organic beef, slow cooking, slow-cooked, The Balvenie Whiskey

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Comments

  1. Susan Lindquist says

    30 March 2016 at 2:24 am

    Whoa! What a wonderful looking sammie! Lucky you to be 'trying out' that local beef! You've done it justice, that's for sure!

  2. Kate Glutenfreealchemist says

    30 March 2016 at 11:26 am

    That looks AMAZING. I am drooling at the sight of such an incredible flavoursome lunch… So hungry!
    I love that it is slow-cooked too….. perfect! x

  3. belleau kitchen says

    31 March 2016 at 6:07 am

    Thanks Susan… I love a bit of local beef!!

  4. belleau kitchen says

    31 March 2016 at 6:07 am

    Thanks Kate… it was so good!

  5. Jo says

    31 March 2016 at 5:52 pm

    This looks absolutely incredible!

  6. SavoringTime in the Kitchen says

    3 April 2016 at 3:20 pm

    I love a good brisket! It's the perfect comfort food to me. What a delicious recipe but I think my husband would have a serious problem letting me use his Balvenie in a recipe 🙂

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
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🍓 4 apricots – sliced into wedges
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

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beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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🍳 2 large carrots – roughly grated
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🍳 salt and pepper
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🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

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Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

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