English Pot Roast Recipe - Christmas Special

You will need:

Equipment:

• A sharp knife
• A cutting board
• A large flame proof casserole dish
• A serving Platter
• A gravy boat

Ingredients:

• 2 ½ lbs rolled brisket
• 3 large onions
• 4 carrots
• 1 swede
• Beef dripping or lard
• ¼ lb mushrooms
• ½ pint beef stock
• Dash of Worcestershire sauce
• A bayleaf
• Thyme
• 1 table spoon flour
• 1 table spoon butter
• Salt and fresh ground pepper

Method:

This takes a long time to cook, so the preparation must be done at least 4 hours before the meal is to be served. Preheat the oven to a low heat – 275F

First, prepare the vegetables. Peel and slice the onions, peel and chop the carrots and peel and cut the swede into squares; wash and slice the mushrooms. Put the casserole over a burner, add the dripping or lard and melt. When the fat has melted, add the meat and fry quickly, browning all over. Transfer the meat to a plate and add the onions, carrots and swede (not the mushrooms) to the casserole. Fry them briefly until browned.

Remove the vegetables, replace the meat and place the vegetables around the egde. Add the stock, bayleaf thyme and season with salt and fresh ground pepper. Bring to the boil and cover with aluminum foil and a lid. This should seal the casserole completely and ensure a nice moist roast. Place in to oven and cook for about 3 hours.

When the time is nearly done, warm a serving dish, and when the meat is ready, place on the plate surrounded by veggies. Add the flour and butter to the gravy, place the casserole back on the burner and bring to a boil, whisking all the time. When the sauce has thickened, pour a little over the meat on the serving platter and pour the rest into a gravy boat. Serve with mashed potatoes and horseradish or Colman’s English Mustard.