Denise says:
Pot roast or brisket is best suited to slow cooking and this dish is great to make ahead making it most suitable for any of the forthcoming Yom Tovim. Chilling overnight in the fridge will make the fat solidify on the top, making it easy to remove before reheating. It also slices better when cold making it easier to serve. I also like to buy a piece bigger than I need so we can enjoy it cold with salads or in sandwiches at another time!
Preparation Time: 20 minutes
Cooking Time: 4 – 4½ hours
Serves: 6 people
Ingredients:
4 tablespoons vegetable oil2.5kg (5lb) boned and rolled beef brisket
2 red onions, cut into thin wedges
6 small carrots, scrubbed and cut into large batons
2 celery stalks, coarsely chopped
1 whole garlic, unpeeled and sliced horizontally
2.5cm (1in) piece fresh ginger, crushed
4 fresh bay leaves
7-8 sprigs thyme
1 teaspoon whole peppercorns
350ml beef stock
250ml red wine
3 tablespoons English mustard
Gravy: Add 2 large tablespoons plain flour to the stock liquid
Method
1. Using scissors, remove the netting from the meat and use 4-5 pieces of string to tie together.2. Heat the oven to 150C (gas mark 2). Heat half of the oil in a large, heavy oven-proof casserole dish.
3. Season the beef with a little salt and pepper, then sear on all sides until browned. Remove and set aside.
4. Heat the remaining oil and add the onions, carrots and celery, and sauté for about 5 minutes. Return the beef to the pan and add the garlic, ginger, bay leaves, thyme, peppercorns, stock and wine. The liquid should be about 1.5cm (½in) deep.
5. Spread the mustard thinly over the top of the beef.
6. Return the pan to the heat and bring the contents slowly to the boil, then cover tightly with the lid and transfer to the oven.
7. Cook for about 4 to 4½ hours, basting the meat two to three times during cooking.
8. When cooked, transfer the meat, carrots and garlic to a large platter and strain the liquid through a sieve into a saucepan, using the back of a wooden spoon to press the vegetables through. Add 2 tablespoons plain flour whisking and stirring until it thickens.
9. Reduce the sauce a little if needed, and season to taste. For a perfectly smooth consistency strain it again before serving.
Serve the beef in large slices with the carrots and sauce.