October 20, 2016
Gwillam's Farm Shop
Winter Pot Roast
1.3 kg (3lb) lean brisket or silverside joint
½ tsp cayenne powder
2 tbsp sunflower oil
55g (2oz) streaky bacon, cut into cubes (or pancetta cubes)
2 garlic cloves, peeled and finely chopped
2onions, peeled and chopped
2 large carrots, peeled and roughly chopped
1 small celeriac, peeled and cubed
300ml (½ pt.) good, hot beef stock
1 x 400g (14oz) can chopped tomatoes
2 bay leaves
2 tbsp freshly chopped flat-leaf parsley
Place the joint on a chopping board and make several slashes over the surface, taking care not to cut the butchers string. Season with salt and dust with cayenne pepper on both sides.
Heat the oil in a large non-stick frying pan and brown the meat all over with the bacon or pancetta. Transfer to a large ovenproof casserole dish.
Into the same frying pan put the garlic, onion, carrot and celeriac. Cook over a moderate heat for 3-4 minutes, then spoon into the casserole dish.
Add the stock, chopped tomatoes and bay leaves. Bring to the boil, reduce the heat and cook on the hob or in the oven, preheated to 160c/ 325f/ gas mark 3 for 2 ½ -3 hours.
Garnish with parsley, and serve with cauliflower cheese.
Copyright Woman's Weekly
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