Beef Brisket Pot Roast
This is great Autumn/Winter recipe to make the most of the fantastic produce from one of our FAMILY FOOD BOXES.
It doesn't take too long to prep for and its long cooking time means it is perfect to put in the oven to come home to for the perfect warming weekend dinner.
To make this recipe you will need:
1kg rolled beef brisket
2tbsp plain flour
3 carrots, chopped
2 sticks celery, chopped
2 parsnips, chopped
1 onion, chopped
2 bay leaves
2 garlic cloves, crushed
2tsp English mustard
500ml red wine
250ml beef stock
2tbsp sunflower or olive oil
Optional - thyme and rosemary
And here’s how to do it…
Preheat oven to 140C.
Heat 2 tbsp sunflower oil in a large casserole dish. Dust the rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper. Sear the beef in the casserole dish on all sides then set aside. Add a splash of red wine to the pan to deglaze it. Make sure you scrap up any of the beefy bits then pour the wine over the beef.
Wipe the pan out with kitchen paper. Put 3 chopped carrots, 2 chopped celery sticks, 2 chopped parsnips, and 1 chopped onion in the bottom of your casserole dish with a little oil and cook for a few minutes on a high heat, then turn down and gently cook for about 15 minutes till the veg begins to soften.
Add the beef on top of the vegetables.
Add the 2 bay leaves (plus other herbs if using), 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 2.5 to 3 hours.
When the beef is cooked, carefully ladle the cooking liquid out of the dish into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
Serve this with roasted or mashed potatoes and steamed greens from your Cornish veg box.
ENJOY XX
