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