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Marinated Brisket Pot Roasts Recipe
|Lean beef brisket||1 1⁄4 Kilogram, boned and rolled|
|Red wine||150 Milliliter|
|Dripping||30 Milliliter (Two 15 Milliliter Spoon)|
|Onions||8 Small, peeled|
|Carrots||4 , peeled and thickly sliced|
|Celery stick||4 , scrubbed and thickly sliced|
|Freshly ground black pepper||To Taste|
|Beef stock||150 Milliliter|
|Cornflour||15 Milliliter (1 Spoon)|
|Lean beef brisket||2 1⁄2 Pound, boned and rolled|
|Red wine||1⁄4 Pint|
|Beef stock||1⁄4 Pint|
Serving size: Complete recipe
Calories 3365 Calories from Fat 894
% Daily Value*
Total Fat 100 g153.3%
Saturated Fat 44.3 g221.4%
Trans Fat 0 g
Cholesterol 285 mg
Sodium 7777.6 mg324.1%
Total Carbohydrates 433 g144.3%
Dietary Fiber 49.6 g198.3%
Sugars 153 g
Protein 138 g275.1%
Vitamin A 1505.6% Vitamin C 496.9%
Calcium 98.4% Iron 109.4%
*Based on a 2000 Calorie diet
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.