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Pot roast beef brisket
Pot roast beef brisket

Before you jump to Pot roast beef brisket recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are today being given more publicity than ever before and there are a number of reasons for doing this. The overall economy is impacted by the number of men and women who suffer from health problems such as hypertension, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people believe that it takes a great deal of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make a few small changes that can start to make a positive impact to our everyday eating habits.

These types of changes can be done with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, contain monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. Olive oil is also a good source of Vitamin E which has many benefits and is also good for your skin. It may be that you already feel that you consume fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, try to buy organic produce that has not been sprayed with harmful pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to buy the fruit when it is the freshest and ripest.

Obviously, it’s not difficult to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to pot roast beef brisket recipe. You can have pot roast beef brisket using 12 ingredients and 9 steps. Here is how you do it.

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

Add the Bovril, worcestershire sauce, the brisket and enough beef stock to come halfway up the beef joint. A pot roast is a dish made with beef. Brisket is a cut of beef, basically the breast of the cow. It is traditionally used for barbeque, but will make an Pot roast has come to mean a braised beef and vegetable meal. Chuck roast and shoulder are popular cuts, but a brisket(trimmed) is popular in.

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