Today is officially the First Day of Autumn! Keep warm as the weather turns cooler with easy autumn recipes. We have 2 different but easy recipes for you; one with red wine and the other is with chocolate, no wonder why :)

Red Wine Braised Brisket and Red Cabbage One-Pot

Try making the ultimate braised brisket one-pot for dinner tonight. This recipe is very easy to follow and the secret to this delicious dish is slow-cooking, which makes the beef brisket super tender and full of flavour.

• Serves 6
• 10 minutes to prepare and 3 hours 10 minutes to cook
• 413 calories / serving

Ingredients

• 1.25kg (2 1/2 lb) beef brisket joint
• 1 tbsp Organic Extra Virgin Olive Oil
• 1 red cabbage, cut into 6 wedges
• 750ml (1 1/4 pints) hot beef stock
• 2 tbsp redcurrant sauce
• 1 tbsp Dried Thyme leaves
• 2 tbsp rosemary leaves, finely chopped
• 1 tsp Black Peppercorn, crushed
• 200ml (1/3 pint) Rioja Reserve red wine
• 3 red apples, each cut into 8 segments
• 1 red onion, thickly sliced
• olive oil mash, to serve

Instructions

• Preheat oven to gas 4, 180˚C, fan 160˚C.
• Season the beef with salt and pepper. In a large flameproof casserole dish, heat the oil over a medium-high heat. Add the beef brisket, turning gradually until browned all over.
• Nestle the cabbage wedges around the beef. Into the stock, stir the redcurrant sauce, herbs and crushed peppercorns. Pour over the beef with the red wine. Cover with a lid or a piece of foil and transfer to the oven for 2 hours.
• Add the apple segments and red onion and return to the oven uncovered for 1 hour.
• Slice the beef and serve with mashed potato, the cabbage wedges and a spoonful of the apple and onion mix.

  Lamingtons Recipe          

Lamingtons recipe photo by Tesco

• Serves 6
• 20 mins, plus 30 mins each chilling and setting
• 462 calories / serving

Ingredients

• 1 Madeira cake
• 100g Dark Chocolate bar
• 2 tsp cocoa powder
• 100g (3 1/2oz) caster sugar
• 75ml (3fl oz) milk
• 100g (3 1/2oz) desiccated coconut

Instructions

• Using a sharp, serrated knife, trim the ends, top and base off the madeira cake, then cut into 6 pieces. Put on a plate and refrigerate for 30 minutes.
• Break the chocolate into squares and put it in a bowl.
• Put the cocoa, sugar and milk in a small pan and whisk together, then heat until boiling. Immediately pour over the chocolate and stir until it melts.
• Put the coconut in another bowl.
• While the sauce is still hot, take one piece of cake at a time and, using 2 forks, dip it into the sauce and turn until completely covered.
• Transfer to the coconut bowl and using another 2 forks turn the cake in the coconut until it is completely covered. Put on a large plate.
• Repeat with the other pieces of cake, one at a time. Leave for at least 30 minutes before serving.

These recipes were originally published on TESCO