Pot Roast Brisket Beef
A pot roast brisket beef is one on my favourite Sunday dinners and the reason is very simple. It is one of the simplest meals to make, needs minimal effort and all the family love it. Even those with the most limited cooking skills can easily master a pot roast. It really is lazy Sunday cooking and after its in the oven, the dish can be left to take care of itself. If I’m at home during the cooking time I will turn the meat after 2 hours and maybe add additional veg but otherwise I just make sure the timer is on and leave the meat to slowly transform into something quite delicious.
Whats not to love about Brisket? Being one of the cheaper cuts, its great value for money, full of flavour and after a long slow roast what you’ll get is a tender, succulent and flavoursome joint of meat. Unlike the leaner cuts of beef such as silverside and topside, brisket has lots of connective tissue and long slow cooking is essential to break this down. You’ll be rewarded with a tender, succulent and flavoursome joint of meat and this recipe also yields lots of delicious and unctuous gravy and vegetables.
I brown the meat and add a selection of vegetables to the pot and, depending on how you prefer veg, either add at the beginning or half way through cooking time. Carrots and turnip work well added at the beginning and if I’m using parsnips or leeks I add at the half way mark. I’ve listed celery in the recipe but alas its one ingredient I cant eat. Please feel free to add it it works for you.
For larger cuts use a roasting tin
If it’s a smaller joint of meat, I cook in a lidded Le Creuset and for larger cuts I use a roasting tin and cover tightly with foil.