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Marinated Pot Roast Brisket of Beef with all the Trimmings:

Submitted by russell mabbutt on 2006, November 17 - 21:21.

Marinated Pot Roast Brisket of Beef

With all the Trimmings:

This is a typical example of my cooking. Most of the recipes on the sight so
far have been quick cooks to eat after work. This is an all day marinade and two
hours worth of cooking. Beef Brisket needs to be cooked long and slow, and
usually with liquid. This dish also marinades the beef for eight hours.

The meat is coated with mustard powder and crushed garlic granules, drizzled
with Thai Fish Sauce and Sesame Seed oil, and finally 1/2 a bottle of red wine
with some peppercorns, cloves and juniper berries. This joint weighed about 3
pounds or around 1.4kg. In an ideal world, keep turning the meat every couple of
hours, but if you leave it to marinate whilst you go to work it'll still be
fine.

Trimmings presented with this dish include baked carrots, mushrooms and
onions, roast potato, stuffed bell pepper, boiled veg including potatoes and
tomatoes

Big roast dinners are really easy to do as long as you have a good plan. I
don't need to write my timeline down these days, but if you're taking your first
steps into the joy that is a home cooked roast, a timeline is a good idea; you
can easily take your favourite elements of several dinners, adjust them for the
cooking temperature and create a hassle free bespoke meal.

The plan tonight was a romantic meal for two, with enough wine to float a
battleship, and leftovers to eat the next day. Coming up is the timeline
starting from two hours to go- the meat has already been marinated in its lidded
casserole, and the oven has been heated to around 170degrees Celsius

 

 

Remaining Time Things to do
2 Hours Get the meat into the oven. Not much to do for half an hour except
all the prep for the Veg. If you dont get all this done now, it can
easily overrun into the 1.5 hour to 1 hour slot- just make sure you get
the roast spuds in in plenty of time with the oven at this low
temperature.

Prep:

Roast Spuds: Peel & Chop 5 smallish spuds in half. Keep them in a
bowl of water until nearly oven time

Other Roast Veg: Plonk some baby carrots, mushrooms and peeled
largish onions in a roasting tray. Season with salt and pepper, sprinkle
cumin seeds on the carrots and dried garlic on the mushrooms, drizzle
with olive oil and leave until 1 hour to go.

Stuffed pepper: Cut the top off your pepper, and hollow out the seeds
and white pith. Make the stuffing by finely chopping four mushrooms with
a clove of garlic, and mixing that with about 1.5 oz grated mature
cheddar cheese- you can add some mixed herbs if you like. Spoon the mix
into the hollowed out pepper and replace the lid. Keep it handy until 45
min to go.

Boiled Spuds: Chop half a dozen tatties into half or 1/4's depending
on size- i like my spuds about an inch and a half long once cooked, but
its up to you-- any bigger cook them for longer- or less if smaller.
Dunk em straight into cold salted water to stop them discolouring. Put
the pan on the stove ready to light the gas at t-minus 30

Other Boiled Veg: Things like broccoli, sugar snap peas, baby corn
and cherry tomatoes. Place em all in a dry pan- towards the end they get
covered with boiling water. I like crunchy veg- if you don't cook some
bits for longer.....

Stock: The sauce for this dish is made by mixing this stock with the
cooking liquor from the joint. I prefer real beef stock, but rarely have
it, so being real, use a stock cube- or some gravy granules if you want
thick gloopy sauce
1.5 Hours Roast potatoes into oven: Dry the spuds and place into a roasting
tray with about 1/4inch of oil on the base, season with sea salt and ram
em in.

Tidy the kitchen, and maybe enjoy a few minutes sit down.
Seriously tidying as you go helps cut the stress out of cooking; Have a
glass of plonk by all means-- but don't overdo it yet ;)
1 hour onion carrots and mushroom into oven.

Anything not ready to be
cooked yet most likely isn't going to be. Don't worry- the more you
practice the better you'll get
45 min Roast pepper into oven

Set the table: Decide how your going to
serve the food and make sure everything you need is laved out
30 min bring Boiled spuds up to a slow boil on the stove
15 min Check on stuff in the oven-- adjust your cooking time if needed. If
anything is dark brown (apart from the meat) move it to the floor of the
oven
10 min Get some stock on the hob ready for the gravy. Last minute checks on
the table
5 min bring the beans/ baby corn tomatoes etc up to boil by covering with
water out of the kettle- turn off boiled spuds and drain
Zero Mins Zero min is when the meat comes out of the oven. There sounds a lot
to do, but remember you have about ten minutes as the meat needs to
relax

Bring the meat in its casserole out of the oven, turn off and
drain the boiling veg on the stove.

Lift the meat out of the casserole and leave to drain covered with
foil on a rack. Pour the cooking juice out of the casserole into the pan
with the stock- whisk together and bring to the boil.

Serve the other dishes out of the oven-roast spuds in a fresh bowl,
but the pepper & the onions etc can go to table as they are. Put the
boiled stuff into bowls and get that to the table. Put the joint on 
a carving plate. If your partners ready, get them to start carving. Pour
any last bits of juice from the draining rack into the sauce, stir,
decant into gravy boat and serve. Sit down, relax and enjoy your hard
work

 

Twenty minutes later there wasn't much left- the hard work had paid off, and
a good evening was had by all

 

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