English Pot Roast
The root vegetables in this seem to absorb the meat flavour, which makes them extra good.
|2 lb (1 kg) rolled brisket of beef|
|4 small whole onions, peeled|
|4 smallish carrots, peeled|
|4 sticks celery, cut in three|
|½ large swede, peeled and cut into chunks|
|4 oz (110 g) beef dripping|
|4 oz (110 g) dark-gilled mushrooms|
|½ pint (275 ml) hot stock (or hot water enriched with ½ teaspoon Worcestershire sauce and 2 teaspoons mushroom ketchup)|
|a sprig of thyme|
|1 bay leaf|
|1 tablespoon flour|
|1 tablespoon butter|
|salt and freshly milled black pepper|
|Pre-heat the oven to gas mark 1, 275°F (140°C).|
|Oven temperatures and Conversions|
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|You will also need a heavy cooking pot.|
First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too.
Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours.
When ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course._
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