Darn this English weather, just as I was giving up on seeing sunshine anytime soon then out comes the sun. Last week I saw a piece of rolled brisket in the butchers and as it was still pretty dull and chilly, I thought it’s not too late for a pot roast brisket so I bought it to do a recipe to share.
No sooner than I start writing the recipe up, having tested and shot it, the weather took a turn for the better. I wondered should I not post the recipe after all, but even though I tend to think of pot roast as a winter dish, on reflection I think it is quite good for spring and autumn too. The weather isn’t so hot that you want to avoid putting the oven on for a few hours at all costs and it is nice to have a meal pretty much ready and waiting for you after a few hours walking by the coast, in the countryside or round town in the sunshine. So I have decided that I will share it with you now anyway. Pot roast brisket is easy to prepare and once it is in the pot it goes into the oven and cooks gently until the meat is very tender, the onions melt in the mouth and the stock is reduced to form a flavoursome gravy.
The herbs in the garden are looking good now, so I made a bouquet garni for flavouring. This consists of tieing together a few sprigs of thyme, rosemary and bay leaves. Added whole they add subtle flavour but would taste woody if eaten so need to be removed before serving. You could simply throw them in and fish them out with a fork later, but tieing them together with a bit of kitchen string makes it easy to remove them. When fresh herbs are out of season I use dried mixed herbs instead.
In the winter I like to serve a pot roast with mashed potatoes to soak up the gravy but for this time of the year new potatoes seem much more appropriate a few mixed vegetable and you have a great meal.perfect for the weekend.
The recipes serves 3–4 depending on how hungry you are.
Pot roast brisket
- 1 tbsp rapeseed oil
- 2 onions sliced
- 1 bouquet garni or 2 tsp dried mixed herbs
- Grated zest and juice of 1 orange
- 800 g – 1kg rolled brisket 1¾ lb 2¼ lb
- 300 ml beef stock ½pt
- Preheat the oven to 150C/140C fan/gas mark 2.
- Heat the oil in a frying pan and sauté the onions for about 5 minutes until softened and beginning to colour. Transfer to a small casserole with a slotted spoon.
- Add the bouquet garni or herbs and orange zest to the casserole and set aside.
- Increase the heat and brown the brisket on all sides in the frying pan, then place on top of the onions.
- Deglaze the pan by adding the orange juice to the pan and stirring well. Add the beef stock and bring to the boil.
- Pour the hot stock over the brisket and cover. Cook in the oven for 2–3 hours.
- To serve, lift the beef out of the casserole. Place on a board and serve cut into thick slices. Remove the bouqet garni and discard. Season to taste and serve the onion gravy spooned over the sliced meat.
Step by Step pot roast brisket