Meltingly tender, this hearty pot roast uses an inexpensive cut of beef
- 1.6kg beef brisket joint
- 2 tbsp flour
- 1 tbsp mustard
- 500ml beer or brown ale
- 2 tbsp olive oil
- 300ml beef stock
- 250g shallots, peeled
- 2 tbsp Worcestershire sauce
- 225g baby or small turnips, halved
- 1 sachet bouquet garni
- 225g carrots, cut into chunks
- 400g potatoes, cut into chunks
- 1 clove garlic, chopped
- Fresh thyme sprigs, plus extra to garnish
How to Cook
1 Preheat the oven to 160°C, fan 140°C, gas 3. Spread the mustard over the brisket joint. Heat half of the oil in a large frying pan. Add the beef and brown on all sides. Transfer to a large deep roasting tin or casserole.
2 Add the rest of the oil to the pan and fry the shallots, turnips and carrots for 3-4 mins. adding the garlic for the last 1 min. Sprinkle over the flour and cook, stirring, for 1 min then gradually stir in the beer or brown ale. stock and Worcestershire sauce. Bring to the boil. add the bouquet garni then remove from the heat.
3 Spoon the vegetables and all the liquid around the beef. Season with salt and freshly ground black pepper. Cover tightly with a double thickness of foil or casserole lid and cook in the oven 1 hr 45 mins.
4 Remove from the oven and add the potato chunks and thyme sprigs. Cover and cook for a further 35-40 mins until the beef and all the vegetables are very tender.
5 For a thicker gravy, carefully pour off the cooking liquid from the tin or casserole into a pan (remove and discard the bouquet garni and leave the beef and vegetables covered). Skim off any excess fat and bring to the boil over a high heat. Boil for 5-10 mins until the liquid has reduced and thickened slightly. Pour back over the vegetables and serve garnished with the extra thyme leaves.
|Prep time||Cook time||Ready in||Yields|
2 hours 35 min
2 hours 55 min
Serves 6, with leftovers
479 cals, 28g fat,10.6g saturates, 8.4g sugars, 0.31g salt