Wi114 pot roasted beef in r 18704

English Pot-roast

You could use topside or silverside for this, but rolled brisket has the best flavour of all.

This recipe is from Delia's Complete Cookery Course Serves 4-6

Print this page

  • method
  • Ingredients

Method

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.
 

Ingredients

2 lb (1 kg) rolled brisket of beef
4 oz (110 g) beef dripping
½ pint (275 ml) hot stock (or hot water enriched with ½ teaspoon Worcestershire sauce and 2 teaspoons mushroom ketchup)

Additional

Pre-heat the oven to gas mark 1, 275°F (140°C).

Using a fan-assisted oven? Click here

Equipment

You will also need a heavy cooking pot.

You are here

Trim content

Built by Lightflows Digital Agency