Sunday 5 May 2013

Pot Roast Beef Brisket Recipe

Boiled beef served with carrots used to be a mainstay of British cookery from Victorian times right up to the 1950s. Since then it has fallen by the wayside in culinary terms. This recipe hearkens back to that (often over-cooked) classic, but presents it in a modern way with new and exciting flavours.

Here is a classic beef brisket pot roast that's been adapted to be cooked economically as a slow cooker (crockpot) recipe.

Pot Roast Beef Brisket

Serves: 6
Pot Roast Beef Brisket: Sliced and served with the vegetables it was cooked with


1.3kg (3 lbs) brisket joint
2 tbsp sunflower oil
2 garlic cloves, finely chopped
2 red onions, chopped
1 butternut squash, peeled, de-seeded and coarsely chopped
50g (2 oz) chroizo sausage, chopped
400g (14 oz) tin of chopped tomatoes
200ml (4/5 cup) hot beef stock
2 bayleaves
30g (1 oz) fresh thyme leaves, chopped
salt and freshly-ground black pepper, to taste


Season the beef brisket with salt and black pepper. Heat the oil in a large non-stick frying pan, add the meat and cook to brown all over. Transfer to a warmed plate and set aside.

Add the garlic, red onions and butternut squash to the oil remaining in the pan. Fry gently for 4 minutes then spoon the mixture into a slow cooker (crockpot). Sit the meat and the chorizo on top then pour in the tomatoes and the stock and add the bayleaves and thyme.

Cook on the low setting for between 9 and 10 hours, or until the meat is cooked through and tender.

To serve, remove the meat from the cooker and slice. Serve the meat on a bed of the tomato and butternut squash mixture. Accompany with mashed potatoes.

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