Marinated Brisket Pot Roasts Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Metric | ||
| 1 1/4 kg lean brisket of beef, boned and rolled | ||
| Red wine | 150 Milliliter | |
| 2 x 15 ml spoons dripping | ||
| Onions | 8 Small, peeled | |
| 4 carrots, peeled and thickly sliced | ||
| 4 sticks celery, scrubbed and thickly sliced | ||
| Whole Cloves | 10 | |
| Bay leaves | 2 | |
| Ground black pepper | 1 To taste | |
| Beef Stock | 150 Milliliter | |
| 1 x 15 ml spoon cornflour | ||
| Imperial | ||
| 2 1/2 lb lean brisket of beef, boned and rolled | ||
| Red wine | 1/4 Pint | |
| Dripping | 2 Tablespoon | |
| Beef Stock | 1/4 Pint | |
| Cornflour | 1 Tablespoon | |
| Salt | To Taste | |
Directions
Lay the joint in a deep dish.
Pour over the wine and leave to marinade for 3-4 hours, turning several times.
Remove and dry.
Fry the joint in hot dripping until well browned all over then place in a deep ovenproof casserole.
Arrange the onions, carrots, celery, cloves and bay leaves around the meat.
Season well and pour on the wine marinade and stock.
Cover with a lid or foil and cook in a warm oven for 3-3 1/2 hours or until tender.
Place the joint on a serving dish.
Drain the vegetables and place in a dish.
Strain the cooking liquor into a saucepan, skim off any fat and thicken with the cornflour blended in a little cold water.
Bring to the boil for 2 minutes, taste and adjust the seasonings and serve with the joint.
Pour over the wine and leave to marinade for 3-4 hours, turning several times.
Remove and dry.
Fry the joint in hot dripping until well browned all over then place in a deep ovenproof casserole.
Arrange the onions, carrots, celery, cloves and bay leaves around the meat.
Season well and pour on the wine marinade and stock.
Cover with a lid or foil and cook in a warm oven for 3-3 1/2 hours or until tender.
Place the joint on a serving dish.
Drain the vegetables and place in a dish.
Strain the cooking liquor into a saucepan, skim off any fat and thicken with the cornflour blended in a little cold water.
Bring to the boil for 2 minutes, taste and adjust the seasonings and serve with the joint.
Chef
