Sunday, April 7, 2013

Braised Brisket

1.25kg brisket, trimmed, rolled and tied (although you can leave it unrolled if you wish)
25 g dripping (yes, dripping. Not canola oil or other abomination)
25g chopped bacon
1 carrot, thickly sliced
1 parsnip, thickly sliced
1 onion, chopped
2 celery sticks, sliced
salt and pepper
250ml beef stock, red wine or a mix of both


2tbsp dripping
450ml Beef stock
2 tsp flour
2 tsp tomato puree
1tbsp soy sauce (optional)
1tsp Worcestershire sauce (optional)

Using a hob-safe casserole dish, brown the meat in the dripping. Remove from pan, and add the bacon and vegetables. Fry gently until softened.
Add salt and pepper, put the beef on top and pour on the stock/wine.

Cover and cook for 2 hours. Either on the hob if you have a heavy-bottomed pan and can keep an eye on it, of by transferring to the oven and cooking at 160 deg C.

Remove meat and veg from the casserole dish and place into serving dishes/plates. Melt the dripping in a saucepan and blend with the flour. Add the beef stock, tomato puree and soy sauce and Worcestershire sauce if using. Strain the stock left in the casserole dish into the gravy, and simmer for a few minutes.

Taken from Mrs Beeton's book of Cookery and Household Management.

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