Monday, 12 March 2012

Pot Roast Beef Brisket

It does not happen often, but I relinquished my kitchen and look what dear hubby with low tolerance levels came up with when I left him in charge of on Sunday. 

A very delicious slow cooked pot roast of beef brisket.  Maybe I can get him to divulge his methods or to do a guest post himself.  It really was very tasty with a thick unctuous gravy served over lashings of mashed potato and peas.  Perfect Sunday meal!

Lovely Hubby with Low Tolerance Levels has posted his recipe in the comments sections, please view.

1 comment:

  1. Husband With Low Tolerance Levels13 March 2012 at 12:39

    Into a Casserole dish (in our case a small Dutch oven) place:
    - 3 crushed cloves of Garlic
    - 2 roughly chopped Onions
    - 2-3 roughly chopped Carrots
    - 1 Teaspoon of Dried Oregano
    - 1 Teaspoon of Dried Thyme
    - 1 Teaspoon of Dried Herbs de Provence
    - 1 Teaspoon of Dried Chilli Flakes

    To this add:
    - 1 pint of Beef stock (or as I like to think of it an Oxo cube in boiling water)
    - 1 Tablespoon of Worcester Sauce
    - Beef Brisket 800g (the star of the show).

    Put the lid onto the Casserole dish and place into a low oven (150-160C) for.........How long have you got? I did this one for about 3.5 - 4 hours.

    Check the dish once in a while to make sure you still have liquor in the bottom and to turn the beef once in a while

    When the Beef is cooked to your satisfaction remove from the dish and wrap in foil and then place inside a Tea Towel Clamp (insulation to keep warm and allow to rest)

    Place casserole dish onto the hob and bring the cooking liquor to a simmer
    Add a good glass of Red wine to the liquor (Remember to drink the wine with the meal)
    Continue to simmer until the alcohol has boiled off
    Add a Cornflower / water mix to the liquor to thicken to the desired viscosity - I used approx 2 teaspoons of cornflower
    Cook the cornflower out

    Remove the the beef from the clamp and slice
    Add sauce to suit

    As you can see, we did mash and peas with this

    An alternative that does spring to mind is forget the Beef stock and just use wine - you are then into Beef Bourguignon territory.
    Add a bay leaf or two may be another option


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