Hello everybody, welcome to our recipe page, if you're looking for Pot roast beef brisket recipe, look no further! We provide you only the best 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 Apples Can Certainly Have Huge Benefits For Your Health.
I am certain you’ve heard that you should be eating an apple a day but did you ever wonder why this is actually important? This is something which many individuals live by and they also ensure their children are eating at least one apple a day. This particular thought can be identified in country’s all around the world and individuals follow it as gospel with out ever discovering why they should eat an apple a day. In this article we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
So what can all these vitamins and minerals do for the actual health of your body. Well first off there have been quite a few studies done that report that eating apples can reduce the chance of various cancers. A number of the cancers that apples can help evade are breast, liver, lung and colon cancers. Just that one element really should be sufficient reason for every person to start eating apples.
And now you understand why individuals tell you that you need to eat an apple every day. Something you should recognize is that we only discussed a handful of the benefits of eating apples. In the event you look and ask around, you’ll come to see that the benefits can seem to be limitless. When you go shopping again, be sure to purchase some apples, their in the produce isle. These apples can lead to helping you to live a longer as well as healthier life.
We hope you got benefit from reading it, now let’s go back to pot roast beef brisket recipe. To make pot roast beef brisket you need 12 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Pot roast beef brisket:
- Prepare 700 g well-marbled beef brisket, rolled and tied
- You need 1 tsp flaked sea salt, plus extra to season
- Provide freshly ground black pepper
- Get 4-5 tbsp sunflower oil
- Take 4 onions
- Provide 3 sprigs bushy thyme
- You need 1 large bay leaf
- Take 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
- Prepare 6 celery sticks, trimmed and cut into 4cm/11/2in lengths
Instructions 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.
