Hello everybody, welcome to our recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Pot roast beef brisket recipe here. We also have wide variety of recipes to try.
Before you jump to Pot roast beef brisket recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is now a good deal more popular than before and rightfully so. The overall economy is affected by the number of people who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make a few small changes that can start to make a positive impact to our daily eating habits.
Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your cart that you don’t want to eat. For example, have you ever checked how much sugar and salt are in your preferred cereal? One healthy alternative that can give you a positive start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
All in all, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pot roast beef brisket recipe. To cook pot roast beef brisket you need 12 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Pot roast beef brisket:
- Provide 700 g well-marbled beef brisket, rolled and tied
- Prepare 1 tsp flaked sea salt, plus extra to season
- Use freshly ground black pepper
- Provide 4-5 tbsp sunflower oil
- Use 4 onions
- You need 3 sprigs bushy thyme
- Prepare 1 large bay leaf
- Get 2 tbsp tomato purée
- Prepare 500 ml hot beef stock, made with 1 beef stock cube
- Use 200 ml red wine
- You need 4 large carrots, cut into 3cm/11/4in chunks
- Take 6 celery sticks, trimmed and cut into 4cm/11/2in lengths
Steps to make Pot roast beef brisket:
- For the beef, season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3.
- While the beef is frying, thinly slice two of the onions. Remove the beef from the casserole and put it to one side. Add the onions to the casserole and fry for five minutes or until nicely browned, stirring regularly. Add a little more oil if the onions begin to stick.
- Stir in the thyme and bay leaf and cook for 20-30 seconds more, stirring. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob.
- Cover with a lid and place in the oven. Cook for three hours 30min. After about 1hour 45min, take out of the oven and turn the beef. If you press it with a fork, the meat will feel very firm.
- While the beef is cooking, prepare the vegetables. Cut the remaining onions into half from root to tip and then cut each half into four. Peel the carrots and cut into 3cm/1¼in chunks, trim the celery and cut into 4cm/1½in lengths.
- Heat another tablespoon of oil in a large non-stick frying pan. Fry the onions for five minutes, stirring occasionally. Add the carrots and celery and cook for a further five minutes over a medium heat until the onions are softened and all the vegetables are lightly browned, stirring regularly.
- Remove the beef from the oven and take off the lid. Press the beef with a fork. You should be able to feel it becoming much softer. (If not, return to the oven for a further 30 minutes before adding the vegetables.)
- Turn the beef over and nestle all the sautéed vegetables around it. Cover with the lid again and return to the oven for a further 1-2 hours, or until the beef is very tender and yields completely to the pressure of a spoon.
- To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.
If you find this Pot roast beef brisket recipe valuable please share it to your good friends or family, thank you and good luck.
