Pot Roasted Beef Brisket

Beef Brisket is an old fashioned cut of beef that is fast finding favor with today's generation of cooks, due to the fact that, not only is it relatively cheap, it is also a wonderfully tasting joint of beef that the whole family can enjoy. 

All you need to know is how to cook a Brisket correctly. Get it wrong and you will end up with something as tough as an old pair of boot!

Brown brisket and caramelise vegetables

Ingredients:

1 Beef Brisket Joint (size according to numbers eating!)

Leftover vegetables

2 Celery Stick, finely chopped

Red Wine vinegar

Dark soy sauce

Beef stock cube

Boiling Water from kettle

Salt & Pepper

If you don't have any leftover vegetables to use, just chop some onion and carrot instead.

Method:

• Preheat oven to Gas Mark 4 / Electric 160 degrees
• In a suitable roasting pot with lid, season with salt and pepper and brown the Brisket on all sides on the hob and add the leftover medley of vegetables (or fresh ones if not using leftovers) so they caramelise at the same time.
• After about 5 minutes, add the chopped celery and continue browning the meat until well sealed and all the vegetables well caramelised.
• De-glaze the pan by pouring in a little red wine vinegar and stirring the base firmly with a wooden spatula or spoon.
• Add a little dark soy sauce and continue to de-glaze until as much of the base of the pan is 'clean'.
• Add the water from a boiling kettle to about half to three quarters of the brisket is covered.
• Make sure the liquid is still boiling, then switch off the heat, pop a lid on the pot and place in the oven.
• Cook the Brisket for at least 3 1/2 hours, longer if possible, and check every 40 minutes to turn it and stir the ingredients.
• When done, remove the pot from the oven, and then place the brisket in aluminium foil to rest and keep warm.

Making a Gravy:

When liquid has cooled a little, blend with a hand held blender and pass through a sieve to remove any fibrous bits etc.
Tip the strained liquid back into the pan, add a beef stock cube and cook to reduce to the required amount.
If need be, use a little cornflour mixed with water to thicken.

TIP: One way of making an alternative sauce that thickens easier is to use a tin of chopped tomatoes at the beginning.