Marinated Brisket Pot Roasts
|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|
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.