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Marinated Brisket Pot Roasts

Meat.Bible's picture
Ingredients
  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
  Whole cloves 10
  Bay leaves 2
  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
  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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled

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