Tuesday, 23 February 2010

Mid-week Warmer

Pot-roast Beef Brisket

Brisket is one of the cheaper cuts of beef, its also one of  the least tender cuts but with the right recipe the tastiest.

Slow cooking at a low temperature is the way to go with this pot-roast, but you don't have to watch it just put it in the oven and forget about it for a couple of hours.


1.5 kg rolled brisket
4 tbsp olive oil
2 carrots, peeled and chopped
1 garlic clove, crushed
1 tbsp plain flour
500ml beef stock
200g carrots, peeled and sliced
100g swede,peeled and cubed
1 bay leaf
1 tbsp chopped flat leaf Parsley + a few sprigs to garnish
2 tsp tomato puree
1 tsp mustard powder
Salt and freshly ground black pepper


Heat the olive oil in a large saucepan and brown the beef on all sides.  Remove from the pan (leave the juices) place in a large casserole dish and cover.

Pre-heat the oven to 140C/ 275F/ gas 1

Add the onions and garlic to the pan and saute for 1-2 minutes.  Stir in the flour and gradually stir in the beef stock.  Add the remainder of the vegetables and simmer for a further 3-4 minutes, stir in the bay leaf, Parsley, tomato puree and mustard.  Season to taste, then add to the casserole dish and mix well.

Cover and place in the centre of the oven for 2-2 1/2 hours. Test the meat to ensure it is tender.  Remove the bay leaf, garnish with Parsley and serve with mashed potatoes.

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