Delia Smith Brisket Of Beef Recipes

POT-ROASTED BEEF BRISKET

Pot-roasted beef brisket image

Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy

Provided by Good Food team

Time 3h35m

Number Of Ingredients 14

Ingredients

1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme to serve

Steps:

Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium

POT-ROASTED BEEF IN RED WINE WITH RED ONION MARMALADE

Pot-roasted Beef in Red Wine with Red Onion Marmalade image

It has to be said that roasting meat does require a little attention, with basting and so on. But the great thing about a pot-roast is that it feeds the same number of people but leaves you in peace until you're ready to serve. Its other great virtue is that it enables you to use some of those very lean, delicious cuts of meat that are not suitable for roasting, such as brisket or silverside.

Categories One-pot recipes Beef recipes Sunday roast

Yield Serves 4-6

Number Of Ingredients 13

Ingredients

2½ lb (1.15 kg) rolled brisket or silverside
15 fl oz (425 ml) red wine
1 oz (25 g) butter
2 bay leaves
a small bunch fresh thyme
1½ level tablespoons flour
salt and freshly milled black pepper
12 oz (350 g) red onions, very finely chopped
1 oz (25 g) butter
1 level teaspoon chopped fresh thyme
8 fl oz (225 ml) red wine
2 fl oz (55 ml) red wine vinegar
salt and freshly milled black pepper

Steps:

Take the casserole, melt ½ oz (10 g) of the butter in it and when it begins to foam turn the heat up high. Dry the meat thoroughly with kitchen paper and then brown it on all sides in the hot butter, browning one flat side first, then turning it over on the other side and moving it around to get the round edges browned as well. Then remove the meat, wipe the casserole with some kitchen paper and return the meat to it, adding the herbs, the wine and some salt and pepper. Bring it all up to simmering point, put on a tight-fitting lid, using foil if necessary, then transfer it to the oven and leave it to cook without looking at it for 3 hours. While the beef is cooking, make the red onion marmalade: melt the butter in a medium-sized saucepan, stir in the chopped onions and the thyme and let them soften for about 10 minutes. Then add the wine and wine vinegar, bring it all up to a gentle simmer and add a seasoning of salt and freshly milled black pepper. Turn the heat to its lowest setting and let the whole thing cook really slowly with the lid off for about 50 minutes to 1 hour or until all the liquid has evaporated. Remove it from the heat, but re-heat gently before serving. When the pot roast's cooking time is up, remove the meat from the casserole, cover it with foil and leave it to relax for 10 minutes. Meanwhile, remove the herbs, place the casserole over direct heat and boil briskly to reduce the liquid slightly. Mix the flour and remaining butter to a smooth paste, then add this mixture in small pieces to the hot liquid and whisk with a small whisk until it comes back to the boil and you have a smooth, slightly thickened sauce.

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