Pot-roast brisket with the best gravy

Olive - - COOK -

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

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