Today Simon cooked a luscious risotto with earthy beetroot and sharp, creamy gorgonzola; and a brisket with paprika, brandy and red wine. Proper winter food!
Beetroot and Blue Cheese Risotto
This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare.
- Serves 4
- Cooking and preparation time: 20 mins
- 300g Arborio rice
- 1 onion
- 1 clove crushed garlic
- 125ml white wine
- 4 roasted beets
- 1 tbsp fresh thyme
- 600ml vegetable stock
- 75g butter
- 125ml cream
- 225g gorgonzola
- Handful beetroot crisps
- Slice the onion and fry until soft with the garlic.
- Stir in the rice and the wine. Cook for a couple of minutes until the rice ‘cracks’.
- Slowly add the warm vegetable stock, stirring all the time. Add more little by little as it absorbs.
- When the risotto is just cooked but still has a bit of bite, add the chopped, cooked beets with their juice. Then stir in the cream and thyme.
- Fold in the gorgonzola cheese. Serve in a big bowl so everyone can help themselves.
- Finally, garnish with beetroot crisps, gorgonzola and double cream.
Beef Brisket and Mash
Simon’s beef brisket and mash is a hearty, winter warming stew, which is perfect for a relaxed weekend meal. Brisket is an inexpensive but tough cut, which needs to be cooked ‘low and slow’ to bring out the best in the meat. Simon recommends cooking the brisket for at least three hours so the meat is falling apart.
- Serves 4
- Preparation time: 20 mins
- Cooking time: 3 hrs+
- 4 x 225g beef brisket
- 4 carrots, diced
- 4 sticks celery, chopped
- 2 sliced onions
- 30g soft dark brown sugar
- 3 cloves garlic
- 15g tomato purée
- 15g smoked paprika
- Pinch of cayenne
- 225g beef stock
- 225g red wine
- 50ml brandy
- 15g cider vinegar
- Few sprigs of thyme
- 2 bay leaves
- A few stems of parsley
- 450g mashed potatoes
- 150g butter
- 1 tbsp Dijon mustard
- Bunch of snipped chives
- Trim the beef and seal on all sides.
- Cook the onions, carrots and celery in beef fat for 12 minutes.
- Add the garlic, then cook for another 2 minutes.
- Add the tomato purée and cook out for 4 minutes.
- Stir in the cayenne, sugar, paprika and cook for another 4 minutes.
- Pour in the beef stock, red wine, brandy, vinegar, thyme and bay leaves. Bring to the boil and cook for 2 minutes.
- Add the beef back to the pot, cover and cook for at least 3 hours, or up to 6.
- To make the mash, heat up the potato, beat in the butter and season well. Stir in the mustard and chives.
- Serve the beef with mash on the side.
Find the Daily Brunch with Ocado recipes in the Recipes section of ocado.com
Naomi, PR and Social Media Executive