Brisket Of BeefFrom sitbynellie 7 years ago
- 1 tablespoon oil shopping list
- Vegetables: you can use whatever you have, really - peeled, washed and roughly chopped. carrot, celery, leeks (all parts), swede, sweet potato, turnip, potatoes (the small waxy type - don't peel), onion, and shallots are all great. shopping list
- About 1 1/2 pints hot beef stock, from stock cubes will do shopping list
- 1 oz. beef dripping (you can skim excess fat from the top after cooking if you want to). shopping list
- 1 large piece beef brisket - about 4-5 lbs. shopping list
- gravy granules (browning & thickening) like Bisto. shopping list
How to make it
- Preheat oven to Gas 3.
- In a large flameproof casserole, the right size to fit the brisket with a little space to spare all round, heat the oil.
- Put in enough mixed vegetables to give about an inch-deep layer at the bottom of the pot.
- Saute these around for about 5 minutes until they start to soften and colour a little.
- Meanwhile, in a large skillet or frying pan, heat the beef dripping.
- Put in the brisket and brown it on all sides, including the two ends.
- meanwhile, pour some of the hot beef stock over the veg in the casserole, just enough to cover them. Stir and mix it all up.
- Take the meat out of the skillet/frypan (carefully) and transfer it to the casserole on top of the vegetables & stock. After the meat, pour in the browning fat and any juices that started to come out of the meat.
- Around the sides of the meat, scatter some more chopped veg (I love shallots in this - leave them whole if using).
- Add a combination of more beef stock, and more veg, until the liquid comes up to about 4/5 of the way up the meat.
- Cover the pot, put it in the centre of the oven and leave it for 3 hours.
- When done, take the casserole out and set it on the stove top.
- Lift the meat out carefully and put it on a carving tray.
- You can take some of the fat off the top of the gravy at this stage.
- Turn the heat on low under the casserole and bring the gravy back to the simmer .
- Add just enough gravy granules to the liquid to thicken and darken it a little - to your taste, really.
- Remove the string, slice up the meat and carefully return it to the gravy, making sure all the pieces are thoroughly immersed in the liquid. Add more hot stock if necessary.
- This is ready to eat now but I think it tastes better the day after it is cooked! When it is cold you can remove more fat from the top if you want.
People Who Like This Dish 10
The Cooksitbynellie Glasgow, GB
The Rating5 people
wow awsome recipe thanks bunches high5momo_55grandma in Mountianview loved it
This sounds delicious. Bookmarked.
Thanks.rottman in Nottingham loved it
you've done it again...it's like having a cooking instructor in the comfort of your own kitchen.choclytcandy in loved it