Thursday, March 11, 2010

Foods for Thought

Brisket is a very useful and inexpensive cut of beef. Not only is it good eaten as we would a roast, for perhaps Sunday lunch, it also eats well sliced when cold. Good with salads, and in sarnies etc. Leftovers could be minced and turned into Cottage pie.

Taking brisket as the main ingredient, we could then cook a pot-roast using root and other vegetables we wish to use up. These could be a mixture of red and/or white onions. butternut squash, parsnips, swede, turnips, chopped red and/or yellow peppers, carrots and celery.
Brisket Pot Roast: serves 4
1 brisket of beef
1 red or white onion, chopped
2 tblsp cider vinegar
2 tblsp brown sugar (pref dark brown)
3 bay leaves
3 sprigs fresh thyme
1.5 pints (800ml) hot beef stock (made from a cube)
salt and pepper
chosen vegetables (see above)
Sear the brisket in hot oil in a frying pan, then transfer to an oven-proof casserole. Add the onion to the pan and cook for a couple or so minutes and then stir in the cider vinegar, sugar, herbs and stock, bring to the boil, stirring to dissolve the sugar, and then pour this ovr the meat in the casserole dish. Cover with a fitted piece of greaseproof paper (to prevent too much evaporation) and place on lid. Cook at 170C 325F, gas 3 for up to 3 hours, or until the meat is tender, stirring occasionally, and topping up with more boiling water if becoming too dry.
Season and add the prepared (chopped or cubed) vegetables 40 minutes before the end of the cooking time. Serve with mashed or jacket potatoes and a green vegetable.