Pot roast beef brisket

Name: Pot roast beef brisket
Yield: 4 people
Cuisine: British
Ingredients: 1 kg beef brisket; 4 onions, thinly sliced; 3 springs thyme; 2 bay leaf; 400 g tinned tomatoes; 500 ml hot beef stock made with 1 beef stock cube; 200 ml red wine; 2 tbs oil

Szilvia Tóth @hstella

Pot roast beef brisket

Szilvia Tóth @hstella

Saved

Ingredients

4 people

1 kgbeef brisket
4onions, thinly sliced
3 springsthyme
2bay leaf
400 gtinned tomatoes
500 mlhot beef stock made with 1 beef stock cube
200 mlred wine
2 tbsoil

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Steps

1

Preheat the oven to 160C/140C Fan/Gas 3.
2

To make the brisket, season the beef all over with salt and pepper. Heat 2 tablespoons of oil in a large flameproof casserole (or a large frying pan and later transfer to the casserole for the oven) and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
3

Add the sliced onions to the casserole and fry for 5 minutes or until nicely browned. Stir in the thyme and bay leaf and cook. Return the beef to the casserole. Add the tomato and the hot beef stock. Add the wine and bring to a gentle simmer on the hob. Cover with a lid cook in the oven for 4-5 hours, turning after about 1½ hours.
4

Optionally after about 3 hours add diced carrots and celery.
Remove the beef from the oven and nestle the vegetables around it. Cover and return to the oven for a further 1–2 hours.