Monday, September 08, 2008
Beef Brisket Pot Roast
I started the brisket yesterday - it all started, in fact, at the butcher's when I asked for the brisket and it was provided. We got plenty of it thinking that it would make great leftovers (and that's still in the cards...)
To make this we had nearly a kilo of meat, which we browned thoroughly to seal. We added 3 peeled carrots, cut into 1-1/2 inch pieces, 1 large onion, cut into 6 pieces, a bouquet garnie (2 bay leaves, 2 sprigs of thyme, several stalks of parsley), 12 pepper corns, 3 bay leaves, around 600 mls of water, 1 beef stock cube, 2 tbsp soy sauce, 1/2 tsp salt, 3 cloves of garlic (crushed) and 2 star anise. All of this was brought to the boil and then transferred to the oven and cooked, slowly (at about 100-125 ˚C) for approximately 6 hours. It can go longer - in fact I find it's the perfect thing to leave in a very low oven, overnight.
Well, it's been a blast - I hope to repeat it soon... Have a great week!
And happy cooking... xx