Pot Roast Beef Brisket With Red Wine Food

POT ROAST BEEF BRISKET WITH RED WINE

Steps:

• Preheat the oven to 120°C fan. With a small sharp knife, pierce deep slits all over the joint of beef. Poke the garlic slices well into the slits, ensuring they are completely hidden within the meat so they won't fall out and burn when you are browning the beef. Season all over with salt and pepper.
• Add half the oil to a deep, flame-proof casserole (a heavy cast iron one is ideal) and set over a high heat. When the oil is smoking hot, carefully add the beef and brown well all over. The deep caramelisation adds much in terms of flavour, so take your time to get a bit of colour into it.
• Remove the beef to a plate, reduce the heat to low and add a little more oil to the casserole, followed by the onion, carrot and celery, stirring to soften a little for a couple of minutes. Return the beef to the pan, along with any juices on the plate and pour in the beef stock and red wine and tuck in the thyme. Bring up to a simmer then cover with a tight fitting lid and slide into the oven. Allow to cook very slowly for around eight hours. When the beef is ready, it is really very tender - test by trying to tease the meat apart a little with a fork. It should give easily. If not, cook for a little longer.
• Turn off the oven. Lift the meat from the casserole, set it on a heatproof plate and put in the oven to keep warm. Remove two tablespoons of cooking sauce and place in a heatproof glass to cool. Set the casserole on the hob over a medium heat and simmer for about 10 minutes to reduce the sauce a little. Stir the cornflour into the cooled reserved juices to form a smooth paste. Pour into the casserole, stirring until the sauce thickens. Turn off the heat, taste to check seasoning. Cut the beef into thick rustic slices and serve with gravy poured over.

RED WINE BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
• Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

BEEF BRISKET POT ROAST

Steps:

• Preheat oven to 325 degrees. Season brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cool over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan.
• Add the garlic, onions, carrots, and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary, and chiles, and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket.
• Add chicken broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil.
• Strain the contents of the roasting pan through a coarse straiiner set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper.
• Carve the brisket into 1/3" slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
• Best brisket: Refrigerate sliced and sauced brisket for up to two days. Cover with foil and bake in a 350 degree oven until heated through, about 30 minutes.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.