Pot roast beef brisket
Pot roast beef brisket

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, pot roast beef brisket. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Save Time and Do Groceries Online Now. Wash and dry brisket and season. To make the brisket, season the beef all over with salt and pepper. Make the root vegetable mash while the beef is in the oven.

Pot roast beef brisket is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Pot roast beef brisket is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have pot roast beef brisket using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pot roast beef brisket:
  1. Take 700 g well-marbled beef brisket, rolled and tied
  2. Make ready 1 tsp flaked sea salt, plus extra to season
  3. Take freshly ground black pepper
  4. Get 4-5 tbsp sunflower oil
  5. Make ready 4 onions
  6. Prepare 3 sprigs bushy thyme
  7. Prepare 1 large bay leaf
  8. Get 2 tbsp tomato purée
  9. Take 500 ml hot beef stock, made with 1 beef stock cube
  10. Make ready 200 ml red wine
  11. Make ready 4 large carrots, cut into 3cm/11/4in chunks
  12. Prepare 6 celery sticks, trimmed and cut into 4cm/11/2in lengths

Place brisket on top of onion layer (no need to brown or seal - have tested and makes no difference to outcome). Pour in red wine then cover with lid. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top.

Steps to make Pot roast beef brisket:
  1. For the beef, season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3.
  2. While the beef is frying, thinly slice two of the onions. Remove the beef from the casserole and put it to one side. Add the onions to the casserole and fry for five minutes or until nicely browned, stirring regularly. Add a little more oil if the onions begin to stick.
  3. Stir in the thyme and bay leaf and cook for 20-30 seconds more, stirring. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob.
  4. Cover with a lid and place in the oven. Cook for three hours 30min. After about 1hour 45min, take out of the oven and turn the beef. If you press it with a fork, the meat will feel very firm.
  5. While the beef is cooking, prepare the vegetables. Cut the remaining onions into half from root to tip and then cut each half into four. Peel the carrots and cut into 3cm/1¼in chunks, trim the celery and cut into 4cm/1½in lengths.
  6. Heat another tablespoon of oil in a large non-stick frying pan. Fry the onions for five minutes, stirring occasionally. Add the carrots and celery and cook for a further five minutes over a medium heat until the onions are softened and all the vegetables are lightly browned, stirring regularly.
  7. Remove the beef from the oven and take off the lid. Press the beef with a fork. You should be able to feel it becoming much softer. (If not, return to the oven for a further 30 minutes before adding the vegetables.)
  8. Turn the beef over and nestle all the sautéed vegetables around it. Cover with the lid again and return to the oven for a further 1-2 hours, or until the beef is very tender and yields completely to the pressure of a spoon.
  9. To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.

Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Remove the meat and vegetables with a slotted spoon and keep warm. Sprinkle the gravy granules into the juices in the casserole dish and stir to thicken. Serve with the beef, roast potatoes, Yorkshire puddings, broccoli, carrots and peas.

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