Pot roast beef brisket
Pot roast beef brisket

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pot roast beef brisket. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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Pot roast beef brisket is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Pot roast beef brisket is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook pot roast beef brisket using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pot roast beef brisket:
  1. Get 700 g well-marbled beef brisket, rolled and tied
  2. Take 1 tsp flaked sea salt, plus extra to season
  3. Prepare freshly ground black pepper
  4. Prepare 4-5 tbsp sunflower oil
  5. Take 4 onions
  6. Prepare 3 sprigs bushy thyme
  7. Prepare 1 large bay leaf
  8. Take 2 tbsp tomato purée
  9. Make ready 500 ml hot beef stock, made with 1 beef stock cube
  10. Get 200 ml red wine
  11. Get 4 large carrots, cut into 3cm/11/4in chunks
  12. Prepare 6 celery sticks, trimmed and cut into 4cm/11/2in lengths

Sprinkle with onion garlic brown sugar. Massage into the meat then add the chili sauce over the top. To make the brisket, season the beef all over with salt and pepper. Wash and dry brisket and season.

Instructions to make Pot roast beef brisket:
  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.

Return beef to pan and add beer, thyme, bay leaves and sugar. We tend to think of a traditional pot roast as a labor-intensive dish—one reserved for grandmothers who slaved away all day in the kitchen. Of course, the results are worth it—tender, succulent beef that is fork-tender and loaded with flavor, alongside fluffy, richly flavored potatoes. Sweat the onion, carrot, celery and garlic in the pan for a minute or two then turn the heat down. Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat.

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