1.25 - 1.5kg brisket of beef
25 g (1 oz) dripping (fat from roasted meat)
25 g (1 oz) dripping (fat from roasted meat)
for the mirepoix
1 large carrot 100 g approx)
1 small turnip (50 g approx)
1 large onion (200 g approx) or 15 button onions
2 sticks celery 100 g approx)
25 g (1 oz) streaky bacon, without rinds
bouquet garni
salt and pepper
1/2 - 2/3 cup (125 - 150 ml) general household or brown stock
1 small turnip (50 g approx)
1 large onion (200 g approx) or 15 button onions
2 sticks celery 100 g approx)
25 g (1 oz) streaky bacon, without rinds
bouquet garni
salt and pepper
1/2 - 2/3 cup (125 - 150 ml) general household or brown stock
for the gravy
1-2 tbsp dripping (fat from roasted meat) or oil 1 tsp plain flour (All purpose)
375 ml general household or brown stock
1 tsp concentrated tomato puree (paste)
375 ml general household or brown stock
1 tsp concentrated tomato puree (paste)
method
1. Wipe, trim, and tie the meat into a neat shape if necessary.
2. Heat the dripping in a large stewpan.
3. Put in the meat and brown it on all sides.
4. Put the meat to one side.
5. Prepare the vegetables for the mirepoix and slice them thickly.
6. Chop the bacon and cook in the stewpan until the fat runs.
7. Add the vegetables and fry gently.
8. Add the bouquet garni and season with salt and pepper.
9. Place the meat on top of the mirepoix and pour the stock over it.
10. Cover with a tight fitting lid and cook over gentle heat for 2 hours, or until the meat is tender.
11. Baste occasionally and add more stock if necessary.
12. Alternatively, cook in a warm oven, 160°C, Gas 3, for 2 hours or until tender.
13. Meanwhile, prepare the gravy.
14. Heat the dripping or oil in a saucepan. Stir in the flour, and cook gently until the roux is lightly browned.
15. Add extra dripping or oil, if necessary. Gradually add the stock, then the tomato puree, and stir until boiling.
16. Reduce the heat and simmer, uncovered, for 15-20 minutes.
17. When cooked, transfer the meat to a warmed serving dish, remove the string and keep hot.
18. Add any stock left in the stewpan to the gravy, or reserve for cooking other vegetables.
19. Garnish the meat with some of the vegetables from the mirepoix.
Serve the gravy separately.
2. Heat the dripping in a large stewpan.
3. Put in the meat and brown it on all sides.
4. Put the meat to one side.
5. Prepare the vegetables for the mirepoix and slice them thickly.
6. Chop the bacon and cook in the stewpan until the fat runs.
7. Add the vegetables and fry gently.
8. Add the bouquet garni and season with salt and pepper.
9. Place the meat on top of the mirepoix and pour the stock over it.
10. Cover with a tight fitting lid and cook over gentle heat for 2 hours, or until the meat is tender.
11. Baste occasionally and add more stock if necessary.
12. Alternatively, cook in a warm oven, 160°C, Gas 3, for 2 hours or until tender.
13. Meanwhile, prepare the gravy.
14. Heat the dripping or oil in a saucepan. Stir in the flour, and cook gently until the roux is lightly browned.
15. Add extra dripping or oil, if necessary. Gradually add the stock, then the tomato puree, and stir until boiling.
16. Reduce the heat and simmer, uncovered, for 15-20 minutes.
17. When cooked, transfer the meat to a warmed serving dish, remove the string and keep hot.
18. Add any stock left in the stewpan to the gravy, or reserve for cooking other vegetables.
19. Garnish the meat with some of the vegetables from the mirepoix.
Serve the gravy separately.
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