Friday, 28 January 2011
We tend to eat more red meats in winter time than we do any other time of the year . . . beef, pork, mutton . . . our bodies seem to cry out for their robust and comforting sustenance!
Deliciously meaty stews and casseroles . . .
Thick soups, and meat pies . . .
Scrummy pot roasts . . . such as this one, with it's tasty vegetable filled gravy!
Oh they are soooo good and we enjoy them so very much! The Toddster is a real meat and potatoes man. No food on earth brings him as much pleasure . . . and in the winter, he is in meat and potato heaven!
Pot roasts are wonderful. Economical and delicious they make good use of some of the cheaper cuts of meat . . . but cheap does not equate flavourless!
In fact, some of these cheaper cuts, such as brisket or silverside, are just loaded with wonderful flavour.
Cooked properly, they are meltingly tender and oh so warmingly delicious!
The leftovers are delicious, coarsely chopped and warmed gently in any leftover gravy. Try it spooned over top of a jacket potato for a real treat!
*Spiced Pot Roast*
A moist, tender and tasty winter warmer. Serve with lots of mashed spuds. They go so well with the delicious gravy!
3 pound lean rolled beef brisket or silverside joint
fine sea salt
1/2 tsp cayenne pepper
2 ounces of streaky bacon, chopped (or cubes of pancetta)
2 fat cloves of garlic, peeled and minced
2 medium onions, peeled and chopped
2 large carrots, peeled and coarsely chopped
4 large stick celery, trimmed and sliced
300ml of good quality beef stock (1 cup)
14 ounce tin of chopped tomatoes in juice
(About 2 cups)
2 bay leaves, broken
a splash of Worcestershire Sauce
1 TBS Dijon mustard
Preheat the oven to 160*C/325*F/ gas mark 3.
Place the meat onto a cutting board. Carefully make slashes all over the top, taking care not to cut the string. I do it in a diagonal pattern. Rub the salt and cayenne pepper into the fat and meat all over. Place the bacon into a large flame proof casserole dish, large enough to hold the meat. Once the fat begins to run, add the brisket and slowly brown it on all sides. Remove and set aside. Add the garlic, onions, celery and carrots. Stir and sweat over medium heat for about 5 to 6 minutes. Stir in the tomatoes, bay leaves, Worcestershire Sauce and mustard. Taste and adjust seasoning as required. Add the brisket, turning it over to coat with the sauce, and ending with the fat side up. Cover tightly and place into the heated oven.
Roast for 2 1/2 to 3 hours, until the meat is very tender and the gravy nicely thickened. Check every so often to make sure it is not cooking dry and adding boiling water as required.
Serve thinly sliced, with some of the pan juices spooned over, alongside of fluffy mashed potatoes and some haricots verts for a tasty meal!