Not great photos, but it was such a success i wanted to remind myself of the happy accident between an abandoned bottle of merlot and an outplaced piece of silverside.
Having reorganised my freezer, i had no more room, so left the meat to defrost with no particular plan.
Briskly brown the joint in a snug pan, then remove to one side. Cook 2 small, sliced onions and a handful of small carrots until soft and well-coloured, stirring well at the meat crust on the pan sides. Return the meat to the pan, pour in whatever wine is to hand (about half a bottle) and cover tightly with first a foil hat, then the lid, then cook in a low oven for about 3 hours.
The meat was tender, the gravy rich and well flavoured. Sturdy fare for when the afternoons are beginning to chill.
11 comments:
Lovely meat!
Roasted carrots and mashed potatoes would make it perfect!
Looks delicious.
Casserole/Stew season is on it's way and my slow cooker has found it's way back to the worktop in my kitchen from its summer home at the bottom of a cupboard.
Arghh! It's always the throwaway comments that fool me. "Foil hat"!!!??? Over the meat? The pan? Help!
The broad bean and pancetta recipe has been made twice now, btw, and will be made for a third time tomorrow.
M in Devon (slightly envious, having never been fucked hard enough to get lost on the way home!)
Charlene - boiled potatoes and peas were good too :)
Ceeej - did you do your brisket on sunday? autumn food is THE BEST
M - calm down.
Yes, foil cap goes over pan, then add lid on top .. just makes a super snug cap for the long cooking time. MY wine reduced by about half in the 3 hours duration, which makes for a fine gravy.
Are you podding the beans now? I find that the early ones can keep their jackets on, but the later ones get floury if coats not removed.
Brisket was cooked in the Happy household two weekends ago - I add a spoonful of mustard powder to the stock to give it zing - and as an experiment cooked it from 8pm on Saturday on very low... it was well-received :-)
My braised red cabbage is renowned too :-)
x
Yes, warming and satisfying. I do prefer food that's not 'delicate', liking robust flavours and food you know you've eaten.
The brisket survived to defrost another day (this coming Sunday) because of work commitments and I'm very tempted to pair it with braised red cabbage now that Happy reminded me of it...
mmmm that looks so tender and delicious! people keep telling me to keep wine at hand just lately.
just found out i've got Celiac and was led here to see you. :)
I'm going to look around further very soon.
xoxo
loves autumn
Thanks for the clarification, Carnalis. You'll make a cook out of me yet! And in our house, yes, podding is always the order of the day.
M in Devon
The gravy can be made even more yummy - a paste made of butter and flour mixed in with the sauce once you've removed meat and veg, an reduced a little.
Can't really beat a pot roast!
Thank you, too, increasinglymiffed.
M in Devon
Happy - hello xx
ceeej - i'm looking forward to the first red cabbage in my veg box
Autumn - hello. Coeliacs is bearable .. there are lots of recipes about to get around the restrictions. If you want biscuits, try making biscotti :)
IM + M - i would just reduce the sauce over heat, as i avoid thickening sauces with flour. The butter is an indulgent touch.
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