Wednesday, August 15, 2012

Roasted Brisket with Root Vegetables

This is a comforting dish that takes very little in the way of preparation. It can be put in an ovenproof casserole and left in the oven until ready for serving, perhaps with a green vegetable. Look for the leanest cut of meat. This can be difficult, as brisket is usually rolled and tied, but check the depth of the lean layers – the deeper the better.

A brisket joint, about 1.5.2kg in weight
About 600ml water
Salt and pepper to taste
1 tablespoon flour or gravy powder
1.2 teaspoon mustard powder
4 carrots, scrubbed and chopped into large chunks
2 medium parsnips, peeled and sliced
Half a medium swede, peeled and chopped into chunks
2 small turnips, peeled and chopped into chunks
A couple of sprigs fresh thyme or 1 level teaspoon dried

  • Preheat the oven to 180¢ªC/gas mark 4.
  • Place the meat in an ovenproof casserole or roasting pot and add sufficient water to come a third of the way up the meat. Season the top of the meat and put into the preheated oven.
  • Cook for 1 hour, then lift out of the oven. Mix the flour or gravy powder and the mustard with a little cold water to make a paste and stir into the water around the meat.
  • Arrange the vegetables and herbs around the meat, season to taste and put back in the oven. Turn the oven down to 170¢ªC/gas mark 3 and cook for 21.2 hours, or until the meat and vegetables are tender.
  • Lift the meat out of the pot and allow it to rest for 10 minutes before carving. The vegetables may be kept warm in the oven.
  • Serve the meat with the vegetables and gravy.

Serving suggestion
This goes well with some slow-roasted potatoes. Peel 4.6 potatoes and cut them into chunks, slightly smaller than you would when normally roasting potatoes. Place on an oiled baking sheet and coat with the oil. Season and cook these with the meat at the top of the oven about 11.2 hours before meat is cooked. Alternatively, put the potatoes around the meat with the other vegetables and it becomes a one-pot meal.

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