Sunday, April 18, 2010

Brisket Pot Roast

When I first saw a pot roast on pioneerwoman site, it totally caught my eye and attention and I was determined to give it a try.

The problem is that I couldn't find a big piece of chuck called for in the recipe, so I'd been looking for something as a substitute and finally, found this recipe from Deliaonline !

What I ended up doing is to mix the two recipes up and this is what I've done with my pot roast..

Ingredients :

800 grams piece of beef brisket
2 whole onions, peeled and quatered
2 carrots, peeled and cut into chunks
3 sticks celery, cut into 3 inches pieces
1 medium swede, peeled and cut into chunks
a few tablespoons of olive oil
1/4 cup red wine
1 cup beef broth
4-5 sprigs of fresh thyme
2 bay leaves
a pinch of dried rosemary
1 tablespoon flour
1 tablespoon butter
salt and freshly coarsed black pepper

Method :

1. Generously salt and pepper the brisket.Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil and brown all prepared vegetables. Transfer to a plate and set aside.

2. Next, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. With the burner still on high, use red wine to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add the beef stock. Add in the vegetables, as well as fresh thyme , bay leaves and a pinch of dried rosemary and season to taste.

3. Cover with a lid and as soon as you hear simmering, place in the centre of the preheated oven ( 140 c) 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 mustard.

As for the result..I could say nothing but heaven !! Bon Appetit..

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