When Roasting a Beef joint, itâ€™s quite easy to cook for too long, and the meat dry out. Cooking in one pain means that itâ€™s going to retain more of the juices, keeping it more succulent, easier to carve and with more flavour in it.
This Brisket joint is a very overlooked cut of Beef, but it has so much going for it â€“ itâ€™s very cheap, needs just a little cooking to turn into a tender, juicy meat. Itâ€™s great, as you can put it in the oven, and ignore it (aside from a check up every so often), until itâ€™s ready to serve.
To serve 4
1kg Brisket Cut of Beef
2tbsp Olive Oil
1 Red Onion
2tbsp Cider Vinegar
2tbsp Brown Sugar
3 Bay Leaves
3 sprigs of Thyme
900ml Beef Stock
1 Yellow Pepper
2 Chopped Carrots
200g Cubed Swede
1.Â Â Â Â Â Â Heat the Oil in a pan, and add the Beef joint. Brown the meat all over.
2.Â Â Â Â Â Â Transfer to an ovenproof dish, with a lid on it. Chop the Red Onion, and add to the pan, before cooking for two to three minutes.
3.Â Â Â Â Â Â Add the Cider Vinegar, Brown Sugar, Bay Leaves, Thyme and Beef Stock, before covering with Greaseproof paper, and the lid.
4.Â Â Â Â Â Â Heat the oven to 160 C/ Gas Mark 3 for an hour, before stirring and checking on the liquid.
5.Â Â Â Â Â Â Cook for a further ninety minutes, before adding some chopped Yellow Pepper, Carrot and Swede. Season well, and cook for a further forty minutes.
Photo Courtesy of Ndrwfgg