Old-Fashioned Beef Pot Roast
Old-Fashioned Beef Pot Roast
What you'll need:
- 1.25kg Rolled Brisket or Silverside
- Sea Salt
- 2 Garlic Cloves, sliced
- 1 Sprig Rosemary
- 2 Tbsp Rapeseed Oil
- A Knob of Butter
- 1 Onion, finely chopped
- 1 Carrot, diced
- 2 Celery stalks, diced
- 250ml Red Wine
- 300-425ml Beef Stock
- 2 sprig Thyme
- 1 Bay Leaf
- Black pepper
Method:
- Dry the meat thoroughly, rub with salt and make about twenty slits all over the surface with a tip of a knife. Poke garlic slices and rosemary leaves into the slits, using a knife tip to embed them. Leave to stand for 1 hour.
- Preheat the oven to 140°c. Heat a casserole dish over a high heat. Add the rapeseed oil and when it’s very hot, brown the meat on all sides, turning with tongs. Put the meat on a plate and reduce the heat to medium. Add the butter and gently fry the onions until soft and golden. Add the carrot and celery and fry until soft.
- Put the meat back in the casserole with any juices that have accumulated. Pour in the wine and bubble briskly for a minute or two. Add the stock, thyme sprigs and bay leaf, and season with black pepper. Bring to the boil, cover with a tight-fitting lid and put in the oven. Cook at a simmer for 3-31/2 hours, turning the meat every 30 minutes or so.
- When the meat is very tender, lift in onto a warm dish and leave to rest for 15 minutes.
- Blot up any fat from the braising liquid with a paper towel and strain the liquid into a saucepan, pressing the vegetables hard with the back of a wooden spoon. Bring the strained liquid to a boil, adding any juices that have flown off the meat. Let it reduce slightly, then check the seasoning.
- Carve the meat diagonally and arrange in overlapping slices on a warm serving platter. Pour some of the sauce over the meat and serve the rest in a jug