Hey everyone, welcome to my recipe page, If you're looking for new recipes to try this weekend, look no further! We provide you only the best Pot roast beef brisket recipe here. We also have wide variety of recipes to try.

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 Wholesome Power Treats.

We are all aware that having healthy foods can help us really feel better within our bodies. We have a tendency to feel way less gross when we increase our daily allowance of healthy foods and decrease our consumption of unhealthy foods. Eating more fresh vegetables helps you feel better than eating a piece of pizza. Sometimes it’s difficult to find wholesome foods for something to eat between meals. Shopping for goodies can be a challenge because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

Foods made from whole grains are great for a quick snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Whole grains are always better than refined grains found in white bread.

There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to pot roast beef brisket recipe. To make pot roast beef brisket you need 12 ingredients and 9 steps. Here is how you cook it.

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

If you find this Pot roast beef brisket recipe valuable please share it to your close friends or family, thank you and good luck.