Springtime Brisket Roast
Springtime Brisket Roast
Serves: to serve 6
Prep Time: 20 Minutes + waiting
Cook Time: 2 Hours
Ready In:
2 hrs
20 mins
+ waiting
ingredients
about 3 lb -
brisket of Aberdeen Angus beef
about 1 pint - brown ale
2 cloves - garlic
12 - shallots
3 large - carrots
2 - bay leaves
1 tablespoon - brown (turbinado) sugar
1 tablespoon - tomato purée (tomato paste)
FOR THE GRAVY
1 tablespoon - plain flour (all purpose flour)
½ pint - red wine
½ pint - beef stock
2 teaspoons - redcurrant jelly
about 1 pint - brown ale
2 cloves - garlic
12 - shallots
3 large - carrots
2 - bay leaves
1 tablespoon - brown (turbinado) sugar
1 tablespoon - tomato purée (tomato paste)
FOR THE GRAVY
1 tablespoon - plain flour (all purpose flour)
½ pint - red wine
½ pint - beef stock
2 teaspoons - redcurrant jelly
directions
- Marinade the beef in the beer overnight, turning it occasionally. Peel and crush (mince) the garlic. Peel the shallots and leave whole. Peel and roughly slice the carrots. Place the meat in a large ovenproof dish and add the other ingredients - garlic, shallots, carrots, bay leaves, sugar, tomato purée (tomato paste). Spoon in two or three tablespoons of the marinade, then cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until tender.
- Remove the meat from the ovenproof dish and keep warm. Put the dish on the hob, slowly sprinkle in the flour while stirring and mix everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
- Serve Springtime Brisket Roast with Champ and Peppered Cabbage.