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Последние темы
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| Pot Roasted Brisket |
Brisket 1kg
Bay leaves 2
Fresh thyme 2 sprigs
Red wine 300ml
Cold water 300ml
Salt and pepper
Olive Oil 2 tbsp
Back bacon (in strips) 100g
Butter 50g
Carrots (thickly sliced) 4
Parsnips (in long wedges) 2
Leeks (sliced) 2 small
Onion (sliced) 1
Celery (sliced) 2 stalks
Fennel bulb (cut into 8 wedges) 1 large
Garlic (crushed) 2-3cloves
Fresh thyme (chopped) 1tsp
Bay leaf 1
Beef stock 600ml
Marinade the brisket with the bay leaves, thyme, red wine and cold water in a container. Chill in the fridge for 4 hours or overnight. Before cooking, remove the brisket and reserve the marinade. Preheat the oven to 140C/275F/Gas1.
Season the brisket on all sides with salt and pepper.
Heat a large, flameproof casserole on the hob, add the oil and sear the meat until golden brown on all sides, then remove to a plate.
Add the bacon and fry briefly until brown, then set aside.
Remove excess oil from the pan, then melt the butter over a medium heat.
Add all the remaining ingredients up to and including the bay leaf, and cook gently for a few minutes until lightly browned.
Place the brisket and bacon back in the pan and add the reserved marinade and stock.
Cover, place in the oven and cook for 3 to 3 ½ hours.
After cooking, remove the brisket, wrap in foil and allow to rest in a warm place for up to 1 hour.
Skim the excess fat from the cooking liquid and boil for a couple of minutes until reduced slightly. Check the seasoning.
Carve the brisket into thick slices and serve with the vegetables and gravy.
Accompaniments: green vegetables, mustard and horseradish.
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