Meltingly tender with a deep rich gravy - delicious!
Pre-heat oven to 170c or 150c fan
Ingredients
3 tbsp oil
1.75kg rolled brisket
3 onions sliced thinly
3tbsp plain flour
3 tsp english mustard powder
A handful of Thyme sprigs - leaves icked
1 tbsps bovril
1 tbsps worcestershire sauce
750ml beef stock
3 tbsp oil
1.75kg rolled brisket
3 onions sliced thinly
3tbsp plain flour
3 tsp english mustard powder
A handful of Thyme sprigs - leaves icked
1 tbsps bovril
1 tbsps worcestershire sauce
750ml beef stock
Method
Heat 2 tbsp oil in a casserole until hot.
Season the brisket all over and brown the whole thing all over until well coloured. Remove to a plate.
Turn heat down to medium and add another tbsp oil. Saute the onions with a large pinch of salt for a few seconds then put a lid onand allow to cook for 20-30 n mins stirring regularly until soft.
Add flour, mustard powder and thyme and stir in well to cook out a little.
Turn heat down to medium and add another tbsp oil. Saute the onions with a large pinch of salt for a few seconds then put a lid onand allow to cook for 20-30 n mins stirring regularly until soft.
Add flour, mustard powder and thyme and stir in well to cook out a little.
Add Bovril, worcestershire sauce and then the brisket. Pour in enough beef stock to reach half way up the joint. Cover the top of the brisket with foil then put a well fitting lid on the pan and cook for 4 hours minimum - the longer you cook the more the beef will shred. Keep checking the sauce is not too dry, adding a little liquid if necessary. By the end of cooking the sauce should be like a thick gravy.
Shred in the pot and serve with mash and any extra gravy poured around the edges.
Enjoy!
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