Pot-roast brisket with the best gravy
4 HOURS 30 MINUTES | SERVES 4 EASY
Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy.
vegetable oil 4 tbsp rolled brisket 1.75kg onions 3, thinly sliced plain flour 3 tbsp english mustard powder 2 tsp thyme a few sprigs, leaves picked
Bovril 1 tbsp worcestershire sauce 1 tbsp beef stock 750ml
• Heat the oven to 170C/fan 150C/gas 3. Heat 2 tbsp of the oil in a casserole over a medium-high heat. Season the brisket all over and brown really well on all sides, then remove onto a plate. Turn the heat down and add the remaining 2 tbsp of oil, sliced onions and a big pinch of salt. Put the lid on and cook, stirring regularly, for 20-30 minutes or until soft. Tip in the flour, mustard powder and thyme, and mix well. Cook for 2 minutes, scraping any crusty bits off the bottom of the pan.
• Add the Bovril, worcestershire sauce, the brisket and enough beef stock to come halfway up the beef joint. Cover tightly with foil, put on the lid and cook for 3 hours, then remove the lid and cook until the beef is meltingly tender and the sauce thickened.
PER SERVING 621 KCALS | FAT 38.4G SATURATES 13.2G | CARBS 13.6G | SUGARS 4.4G FIBRE 2.4G | PROTEIN 54G | SALT 0.9G