Pot Roasted Beef Brisket with Vegetables

Had a lovely walk out to the Dundas butchers  at Breaston , its a tiny little  shop but we got a gorgeous piece of beef brisket . We also picked up some haggis for Burns night tommorrow night .

Brisket  is a rolled piece from the breast of the cow , its a fatty cut of meat and we all know fat adds flavour . I have never cooked brisket, but the butcher was resassuring that a slow cook with plenty of vegetables works best .  He was right we had  melt in the mouth sweet beef delicious vegetables and a tasty glossy gravy . A delicious  winter dish.

I might add beer next time, replacing half the stock,  to add more depth of flavour but the beef-stock worked pretty well

Pot Roasted Beef Brisket with vegetables

1kg of beef brisket
4 large carrots , peeled a chopped into large chunks 3 cm long at least
3 onions quartered
3 large stalks of celery chopped
2 pints of beef stock
3tbsp of fresh or dried thyme
3 tbsp of olive oil

1. Heat the oven to 150degC
2. season the beef rolling it in salt and pepper
3. In a saucepan heat the oil and place the beef in to brown turning slowly
4. Once brown remove the beef, the add the vegetables to allow them to brown slightly
5. Deglaze the pan with the stock and put all the ingredients in a lidded casserole dish.
6. Put the dish into the oven and cook for hours
7. For the last half hour remove the lid of the casserole dish to allow the meat to brown .