British Pot Roast RecipeOrigin: Britain Period: Traditional |
Ingredients
1 kg rolled brisket of beef 
British Pot Roast Preparation:Method:Melt the dripping in an oven-proof casserold dish and when hot add the meat and fry on all sides until browned all over. Once done transfer the meat to a plate and set aside. Now add the shallots and garlic and cook until just browned before adding the carrots, celery and swede. Fry for about 5 minutes to colour then remove to a plate and set aside. Drain the fat from the casserole dish then return the beef brisket to the pan and arrange the vegetables and mushrooms all the way around. Pour the hot stock over the top and add the bayleaf and thyme before liberally seasoning with salt and black pepper. Place a doubled sheet of aluminium foil over the top then secure the lid on the casserole dish. Transfer the casserole pot to the centre of an oven pre-heated to 140°C and cook for about 3 hours. When the meat is cooked and tender transfer to a serving dish. Place the casserole on a hob and bring the liquid to a boil and boil, uncovered for about 8 minutes. Meanwhile blend the butter and flour to a roux and add this to the liquid in the casserold. Whisk or mix rapidly to incorporate and cook until the sauce begins to thicken. Spoon the vegetables around the meat and drizzle the sauce over the top. Serve with fresh horseardish sauce or hot English mustard. |
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