Frugality suits me I am never happier than when tracking down an ingredients bargain or using up leftovers. About 50% of conversations with my mum are about recent butchers/grocery bargains or creative meals with leftovers.
Brisket is one of those bargain cuts , its the breast of beef with plenty of fat and open texture. Usually found prepared boned-out and rolled, I have only found it once on the bone. It’s easy to cook and carve so great for big groups so for a lovely sunday roast using up plenty of odd root vegetables. This is a great one pot dish, that transforms into a midweek evening meal
Beef Brisket Pot Roasted
1kg rolled beef brisket
1kg of root vegetables ( I used carrots, celeriac, swede ) cut into small 1.5 cm peices
1 large onion
2 cloves of garlic
2 sticks of celery
1/2 pint of vegetable stocl
1 bay leaf
Few sprigs of thyme
Salt and Pepper to season
- Place the vegetables in the bottom of a casserole dish, season well with salt and pepper add the herbs.
- Put the brisket on top of the vegetables, pour over the stock cover and put in a medium oven ( 150degC) for 3 hours alternatively use a slow cooker on LOW for 6 hours)
- Remove the dish from the oven and allow to rest for 30 minutes
- Serve as slices of brisket over the vegetables
You can have some extra greens with it too steamed cabbage or broccoli
Leftovers meat , vegetables and any remaining juices are can be combined with a tin of plum tomatoes, dash of herbs (thyme, oregano or even mixed herbs ) dash of red wine or sherry and simmered for 30 minutes. Served over pasta and lovely with some home-made potato gnocchi
1kg of potatoes
400g of flour ( but you may not need it all)
Pinch of salt
Makes enough for 4
- Peel the potatoes, cut into quarter a place in a pan of boiling salted water.
- Simmer until the potatoes are softened.
- Mash until fine , or use a food processor or ricer
- Add the egg salt and slowly add the flour.
- You want a bread dough texture but depending on the wetness of potatoes you may not need all the flour.
- Remove a golf ball size of dough, roll into a sausage shape on a lightly floured surface.
- Cut into 1.5cm sized pieces with a fork roll it over.
- Place well spaced on floured tray or baking sheet and refridgerate
- You can cook the gnocchi immediately by cooking it in boiling salted water until the gnocchi rise to the top . This usually takes just a few minutes
- To freeze place on a baking tray and place in the freezer, once frozen they can be placed in a freezer bag and will keep for months and can be cooked as above straight from frozen.
More Brisket recipes from Girl Interrupted Eating