Pot roasted beef brisket
Rich Harris shows you how to make slow-roasted beef brisket
Recipe - Serves: 4 - 6
3 cloves garlic, crushed
25g anchovies, drained and
2 tsp freshly ground black pepper
1kg piece Waitrose Aberdeen Angus Rolled Brisket (from the meat counter)
2 tbsp vegetable oil
2 onions, chopped
3 carrots, thickly sliced
300ml Waitrose Duchy Organic India Pale Ale
200g chestnut mushrooms, sliced
300ml beef stock
4-8 gherkins, quartered lengthways
1. Preheat the oven to 170°C, gas mark 3. Mix together the garlic, anchovies and pepper and push into the rolled cavity of the beef. Space the stuffing as evenly as you can. If you find it difficult to push the stuffing in, snip the string, spread the stuffing and tie up the joint again with more string. Heat 1 tablespoon of the oil in a small roasting tin on the hob and brown the beef on all sides. Lift out while you scatter the onions and carrots in the tin. Place the beef on top. Pour the ale into the tin, cover tightly with foil and transfer to the oven. Cook for 4 hours.
2. Lift the beef from the tin, transfer to a board and leave to stand while preparing the gravy. Heat the remaining oil in a separate pan and fry the mushrooms until golden. Add to the roasting tin with the stock and bring to the boil. Let the mixture bubble and reduce slightly.
3. Carve the beef. Lift the mushrooms, onions and carrots onto warmed serving plates and position the beef on top. Scatter with the gherkins and spoon over the gravy to serve with fluffy mashed potatoes.
Typical values per serving: