How to Prepare Quick Pot roast beef brisket

Pot roast beef brisket ~ Beat Emotional Eating, Cravings at Mid-Day, Sweet Tooth, & So Much More. Noom helps you build healthier habits to lose weight—no dieting needed! Low Prices on Pot Roast Beef. Use kitchen twine to tie together the bay leaves, rosemary and thyme. Move the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs.

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, pot roast beef brisket. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Pot roast beef brisket is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look fantastic. Pot roast beef brisket is something that I've loved my entire life.

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To begin with this particular recipe, we have to first prepare a few components. You can cook pot roast beef brisket using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Pot roast beef brisket:

1. Take 700 g of well-marbled beef brisket, rolled and tied.
2. Prepare 1 tsp of flaked sea salt, plus extra to season.
3. Make ready of freshly ground black pepper.
4. Prepare 4-5 tbsp of sunflower oil.
5. Make ready 4 of onions.
6. Take 3 sprigs of bushy thyme.
7. Take 1 of large bay leaf.
8. Prepare 2 tbsp of tomato purée.
9. Make ready 500 ml of hot beef stock, made with 1 beef stock cube.
10. Prepare 200 ml of red wine.
11. Make ready 4 of large carrots, cut into 3cm/11/4in chunks.
12. Take 6 of celery sticks, trimmed and cut into 4cm/11/2in lengths.

Bring the stock to a boil on the stovetop. Make the root vegetable mash while the beef is in the oven. Place the potato and celeriac in a saucepan, cover with water and bring to the boil. For the beef, season the beef all over with the salt and lots of freshly ground black pepper.

Instructions to make Pot roast beef brisket:

1. For the beef, season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3..
2. While the beef is frying, thinly slice two of the onions. Remove the beef from the casserole and put it to one side. Add the onions to the casserole and fry for five minutes or until nicely browned, stirring regularly. Add a little more oil if the onions begin to stick..
3. Stir in the thyme and bay leaf and cook for 20-30 seconds more, stirring. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob..
4. Cover with a lid and place in the oven. Cook for three hours 30min. After about 1hour 45min, take out of the oven and turn the beef. If you press it with a fork, the meat will feel very firm..
5. While the beef is cooking, prepare the vegetables. Cut the remaining onions into half from root to tip and then cut each half into four. Peel the carrots and cut into 3cm/1¼in chunks, trim the celery and cut into 4cm/1½in lengths..
6. Heat another tablespoon of oil in a large non-stick frying pan. Fry the onions for five minutes, stirring occasionally. Add the carrots and celery and cook for a further five minutes over a medium heat until the onions are softened and all the vegetables are lightly browned, stirring regularly..
7. Remove the beef from the oven and take off the lid. Press the beef with a fork. You should be able to feel it becoming much softer. (If not, return to the oven for a further 30 minutes before adding the vegetables.).
8. Turn the beef over and nestle all the sautéed vegetables around it. Cover with the lid again and return to the oven for a further 1-2 hours, or until the beef is very tender and yields completely to the pressure of a spoon..
9. To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy..

While the beef is frying, thinly slice two of the onions. Method First melt the dripping in a thick cooking pot and, when it's hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too. It's suitable for a slow cook to tenderise the meat. With a small sharp knife, pierce deep slits all over the joint of beef.

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