I’ve been playing around with Hungarian goulash recipes and come up with a version using melty beef brisket, which I have to say turned out to be quite sexy. Point your cursor at this little linky for the recipe.
[EDIT: the AoL site is no longer active so please find the recipe below]
Beef Brisket Goulash (serves 4-6)
1 x 1kg beef brisket, in one piece
2 onions, sliced
1 red chilli, finely chopped
3 tablespoons un-smoked paprika
2 teaspoons caraway seeds
4 bell peppers (not green ones), sliced
1 tin chopped tomatoes
Beef stock (about 450-500ml)
4 tablespoons red wine vinegar
1 teaspoon sugar
A good splash of red wine
Zest of 1 lemon
Oil, for cooking
Bread, to serve
Heat 2 tablespoons of oil in a pan which is large enough to hold the brisket. When hot, sear the brisket until it is brown all over, then set aside on a plate. Add the onions to the pan along with the chopped fresh chilli and let cook over a low-medium heat until the onions are starting to colour – about 10 minutes.
Add the paprika and caraway seeds and cook, stirring constantly, for a couple of minutes. Add the red wine and let it bubble up and cook down for a few minutes more, then add the peppers and tomatoes.
Add the brisket back to the pan, along with the vinegar and just enough of the beef stock to almost cover the meat. Season with salt and pepper, then bring to the boil, put a lid on and simmer for 2-3 hours, or until the brisket is falling apart. Shred the meat into the sauce.
Serve in bowls with finely chopped chives, grated lemon zest and sour cream on top.