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Fergus Henderson's Pot-Roasted Beef and Green Sauce
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Henderson is the absolute master of the offcut and this recipe is from his inspiring book, Nose to Tail Eating (Bloomsbury; £16.99). It encapsulates everything that's wonderful about slow-cooked food. It's fantastically easy, made from simple ingredients and utterly superb when made with a well-produced piece of beef. Brisket - a cut from the from the underbelly - is sold boned and rolled, which is ideal for pot-roasting in a small amount of wine or any other liquid. Henderson salts his in an easy brine before being pot-roasted for 3 hours, resulting in a beautifully flaky texture.
The herby sweet sauce needs crispness and fruit. A good modern Beaujolais is ideal.
Typical values per serving:
This recipe was first published in March 2006.