Pot roast brisket recipe
information
To turn the brisket over without splashing burning yourself, use 2 large kitchen forks, or a fork and a wooden spoon. Make sure you have a firm grip on the joint before you lift it; if it slips back into the pan the hot stock will splash dangerously.
ingredients
1 kg (2 lb) fresh brisket of beef, rolled and tied
25 g (1 oz) margarine or butter
1 onion, quartered
2 large carrots, sliced
2 celery stalks, sliced
425 ml (3/4 pint) beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 tablespoon soy sauce
freshly ground black pepper
4 teaspoons cornflour
salt
25 g (1 oz) margarine or butter
1 onion, quartered
2 large carrots, sliced
2 celery stalks, sliced
425 ml (3/4 pint) beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 tablespoon soy sauce
freshly ground black pepper
4 teaspoons cornflour
salt
method
1. Melt the margarine in a large flameproof casserole and fry the brisket over high heat until browned on all sides. Transfer to a plate.
2. Add the onion, carrots and celery to the pan, lower the heat and fry gently for 5 minutes, stirring. Return the meat to the pan and add the stock, thyme, marjoram, soy sauce and freshly ground black pepper to taste.
3. Bring to the boil, then lower the heat, cover and simmer gently for 2 1/2 hours, turning the meat over every 30 minutes,
4. When tender, remove the meat from the pan and keep warm.
5. Blend the cornflour to a paste with a little cold water, stir into the pan and bring to the boil. Lower the heat and simmer for 2 - 3 minutes, stirring constantly, then mash the onions, carrots and celery into the gravy in the pan with a potato masher. Taste and adjust seasoning.
6. Place the meat on a warmed serving platter, cutting a few thin slices from one end, if wished. Pour over a little of the gravy, then serve at once, with the remaining gravy handed separately in a sauceboat.
2. Add the onion, carrots and celery to the pan, lower the heat and fry gently for 5 minutes, stirring. Return the meat to the pan and add the stock, thyme, marjoram, soy sauce and freshly ground black pepper to taste.
3. Bring to the boil, then lower the heat, cover and simmer gently for 2 1/2 hours, turning the meat over every 30 minutes,
4. When tender, remove the meat from the pan and keep warm.
5. Blend the cornflour to a paste with a little cold water, stir into the pan and bring to the boil. Lower the heat and simmer for 2 - 3 minutes, stirring constantly, then mash the onions, carrots and celery into the gravy in the pan with a potato masher. Taste and adjust seasoning.
6. Place the meat on a warmed serving platter, cutting a few thin slices from one end, if wished. Pour over a little of the gravy, then serve at once, with the remaining gravy handed separately in a sauceboat.
serving amount
serves 4
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