Pot Roast Beef Brisket With Red Wine Recipes

BEEF BRISKET WITH RED WINE & SHALLOTS

Steps:

• Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
• Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
• Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
• Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
• Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
• Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.

RED WINE POT ROAST

Steps:

• Preheat the oven to 275 degrees F.
• Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate.
• Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade.
• Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.)
• Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food.

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.

SLOW-COOKER BEEF POT ROAST

Steps:

• Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
• Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
• Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
• Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
• Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
• While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
• Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.