Pot roast beef brisket

Name: Pot roast beef brisket
Cuisine: British
Ingredients: 700 g well-marbled beef brisket, rolled and tied; 1 tsp flaked sea salt, plus extra to season; freshly ground black pepper; 4-5 tbsp sunflower oil; 4 onions; 3 sprigs bushy thyme; 1 large bay leaf; 2 tbsp tomato purée; 500 ml hot beef stock, made with 1 beef stock cube; 200 ml red wine; 4 large carrots, cut into 3cm/11/4in chunks; 6 celery sticks, trimmed and cut into 4cm/11/2in lengths

Tom Jacobs @snakey_jakey

Cambridge

Pot roast beef brisket

Tom Jacobs @snakey_jakey

Saved

Ingredients

700 gwell-marbled beef brisket, rolled and tied
1 tspflaked sea salt, plus extra to season
freshly ground black pepper
4-5 tbspsunflower oil
4onions
3 sprigsbushy thyme
1large bay leaf
2 tbsptomato purée
500 mlhot beef stock, made with 1 beef stock cube
200 mlred wine
4large carrots, cut into 3cm/11/4in chunks
6celery sticks, trimmed and cut into 4cm/11/2in lengths

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Steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.
7

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.)
8

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.
9

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.