Sunday, 2 June 2013

Beef Brisket Pot Roast Recipe

Since starting this blog one and half years ago, one of the most read posts has been my recipe for Chinese 5 Spice Pork Ribs.  So finally on this second day of winter I will share this recipe so that you can try it over the next three months of roast worthy weather.
I put this recipe together by amalmagting a few other recipes I found on the net, it is a cross between a beef bourguiginon and a normal casserole I guess.  I've added spuds to make it more of a hearty stew so I don't have to cook them separately in a mash and added lots of carrot as the vege component.  A one pot wonder.
Here is what you need for 2 hungry people with some leftovers for lunch the next day.

Prep Time: 20 mins
Cooking Time: 4 hours.

1. Beef brisket 750g - 1 kg (comes in a roll)
2. 3 medium potatoes
3. 3 medium carrots
4. 3 medium onions
5. 8 garlic cloves (I think I added like 16! I love coked garlic)
6. 2 bay leaves
7. Few sprigs of thyme
8. 1 teaspoon of Paprika
9. 1 tablespoon of tomato paste
10. 1 cup of  red wine
11. 4 beef stock cubes dissolved in 1L of water
12. Olive oil
13. Salt
14. Pepper
15. 1 teaspoon of cornflour


1. Pre-heat oven to 180°C.
2. Season the beef with salt and pepper.
3. In a 4L heavy based pot heat up the oil and wait until it's really hot then brown your beef on all sides.  I tied it up to help it maintain it's shape.
4. Put it aside.
5. Put in the quartered onions, garlic, bay leaves, thyme, paprika, tomato paste into the same pot with a bit more oil.  Sweat down the onions and then add the wine.  Simmer until reduced while cleaning all the brown bits stuck on the bottom of the pot from with a wooden spoon.
6. Add the big chunks of chopped potatoes and carrots coat in the liquid.
7. Clear a space in the middle of the pot to put the beef back in and then pour in the beef stock.  It should cover the beef halfway. 
8. Bring to the boil and then place in the oven.  Cook at 180 for 20 minutes and then turn down heat to 135°C.  Cook for 3.5 to 4 hours.
9. I turned my beef at half time so all of it got a turn to cook in the liquid.
10. Just before it's ready, mix a little bit of water with the cornflour and add it to the pot to thicken up the gravy.

You can serve with some steamed green beans to brighten up the dish but I just roasted more potatoes and carrots.

Forgot to take a photo of it dished up (was just too hungry)!  It's not a terribly good looking dish anyway but it is pretty tasty and so rich in flavour.  The gravy with all the onion melted into it and the garlic chunks now so soft is absolutely delicious.  It's perfect for a winters night like tonight. 

Here are some pics of the process.



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