This has got to be my favorite roast so far. Brisket is such a bargain cut of beef, £8 for just over a kilogram that will stretch to at least six servings – you can’t go wrong!
Here I’ve made a simple stew with the leftover meat and gravy, bulking it with veg and pearl barley. Great as it is, even better topped with pastry to make the most comforting pie. I’m also told the leftover meat is amazing in things like a chilli – something for next time!
Ingredients
- Brisket, approx 1kg (I buy it rolled)
- 2 carrots
- 2 sticks celery
- 1 onion
- 1 teaspoon mustard
- 1/2 bunch rosemary
- 1 tablespoon of flour
- 1 teaspoon balsamic vinegar
- Beef stock (1 litre)
- For the stew: carrots, onion, celery, pearl barley, extra mustard/seasoning, leftover meat/gravy and any other veg you fancy.
Add around 75ml of water to the pan, then dampen a piece of greaseproof paper. Press the paper around the beef, then seal the pan with two layers of tin foil. Roast for 3-4 hours, checking mid-way through to ensure the pan hasn’t dried out.
Remove the beef from the pan and place on a warm plate, before wrapping in foil to rest. Pop the pan on the hob and add the flour, stirring to form a paste. I always try to mash up the veg into the gravy at this stage for some extra flavor too. Then gradually add the stock, seasoning with the balsamic. Simmer for around 5-10 minutes then strain through a sieve.
For a leftover stew, simply dice up the veg and soften in a little oil. I like to cook them down slowly at this stage until they are nice and caramelised. Add the pearl barley, meat and gravy (don’t break up the meat, just add it in big pieces as it will break up as it continues to cook), and simmer for around 90 minutes – make sure you stir occasionally as the pearl barley does like to stick at the bottom of the pan. Check for seasoning, adding more mustard, balsamic etc to taste. If it’s a little thick add more stock, add a cornflour paste if it’s too thin.
Are you a fan of roast beef? Have you ever cooked with brisket before?
