Pot-roasted brisket Recipe | 4Food

British recipes Pot-roasted brisket recipe

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Date Published:: 30/11/2007

Slow cooked with a variety of winter vegetables for a warming treat.

Serves 6
Ready in just over 2 1/2 hours

Nutritional Information

Per serving:
742kcals
54.2g fat (23.8g saturated)
51.2g protein
13g carbs
8.6g sugar
1.4g salt

Ingredients

2 tbsp olive oil
1.5kg piece boned and rolled beef brisket
100g thick-cut rindless bacon, cut across into strips
50g butter
2 parsnips, cut into long wedges
1 large fennel bulb, cut lengthways into 8 wedges
2 small leeks (about 225g), cut into lengths
4 carrots, thickly sliced
2 celery sticks, sliced
2 bay leaves
2 sprigs fresh thyme
300ml chicken stock

Method: How to make pot-roasted brisket

1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the oil in a casserole large enough to snugly fit everything. Season the brisket all over, add to the casserole and brown on all sides. Lift out onto a plate. Add the bacon and fry briefly until golden brown. Set aside on another plate. Pour away any excess oil.

2. Melt the butter in the casserole over a medium heat. Add the vegetables and herbs. Season. Cook gently for a few minutes until lightly browned. Add the brisket, bacon and stock, then cover with foil and a tight-fitting lid and cook in the oven for 2-2 1/2 hours.

3. Put the brisket on a board and carve thin slices. Skim excess oil from the casserole and boil for a couple of minutes. Serve with the juices and mustard.