Ardrossan Beef and Ale Pot Roast.

[morag]

While sorting through a pile of mags, papers etc., I came across a wee recipe book and this was one of the 23 'Scottish' (Glenshee Beef Biryany??!) recipes.

One pot prep!
Serves 6
2 1/2 hours, gas mark 3, 170c, 325f.

Ingredients.
1.25kg (2 1/2 lbs) lean brisket beef, boned and rolled.
15ml (1 tbsp) oil
2 red onions, quartered
6-8 baby carrots, peeled
4 sticks celery cut into chunks
2 bay leaves
Black pepper
450ml (14 pt)beef stock
150ml (1/4 pt)brown ale
15-30ml (1 - 2 tbsp) gravy granules

Method
Heat the oil in a large saucepan, add the joint and brown on all sides. Place in a deep 3.4 litre (6pt)ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with tight fitting lid and cook for 2 hours, thicken with gravy granules if desired.
Serve cut in thick slices with the braised vegetables and new potatoes.
(think I'd be tempted to put the tatties in along with the rest!)

[brian f]

While sorting through a pile of mags, papers etc., I came across a wee recipe book and this was one of the 23 'Scottish' (Glenshee Beef Biryany??!) recipes.

One pot prep!
Serves 6
2 1/2 hours, gas mark 3, 170c, 325f.

Ingredients.
1.25kg (2 1/2 lbs) lean brisket beef, boned and rolled.
15ml (1 tbsp) oil
2 red onions, quartered
6-8 baby carrots, peeled
4 sticks celery cut into chunks
2 bay leaves
Black pepper
450ml (14 pt)beef stock
150ml (1/4 pt)brown ale
15-30ml (1 - 2 tbsp) gravy granules

Method
Heat the oil in a large saucepan, add the joint and brown on all sides. Place in a deep 3.4 litre (6pt)ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with tight fitting lid and cook for 2 hours, thicken with gravy granules if desired.
Serve cut in thick slices with the braised vegetables and new potatoes.
(think I'd be tempted to put the tatties in along with the rest!)

Thanks Morag ,simple cheap ingredients , Might give that a go , Perfect for the Winter.

[little plum]

Be careful when following that recipe brian, how Morag can get 14 pts of beef stock in a 6 pt dish beats me. Must be doing her Tommy Cooper, " just like that", then again his magic tricks generally went wrong .

[morag]

Not being familiar with the 'new measures' - after my time..I'll leave you to deal with the mls. Was fond of Tommy Cooper mind you.

[brian f]

Morag, I still have not got round to cooking brisket. I have watched some you tube videos of cooks roasting big pieces about 15 kilo a go on the grills in Texas. It comes out all black on the outside as it has been rubbed with spices ? it looks Gorgeous
I cant remember ever cooking it before have you or any member any recipes for a smaller brisket.

[bobnetau]

Morag you typed14 pts instead of 1/4 pt for the stock.
Looks good, may try it

[Meg]

Morag, I still have not got round to cooking brisket. I have watched some you tube videos of cooks roasting big pieces about 15 kilo a go on the grills in Texas. It comes out all black on the outside as it has been rubbed with spices ? it looks Gorgeous
I cant remember ever cooking it before have you or any member any recipes for a smaller brisket.

Brian - I use a slow cooker for brisket but it’s worth the wait...

About 2lbs brisket
3 large onions, sliced
3 carrots peeled and cut into chunks
1/2 large or a small turnip peeled and cut into chunks
Beef stock (I use Oxo cubes)

Put onions, carrot and turnip on the bottom of the slow cooker and place brisket on top. I don’t usually brown the brisket first. Cover with beef stock and leave to cook on low for 8 hours. Wrap meat up in foil to keep warm, lift veggies out and keep warm. Strain off enough of the liquid to make gravy - I thicken with cornflour and freeze any extra to make gravy some other time. Yum!

Let me know if you try it.

Meg

[bobnetau]

Will try this, Meg. I love my slow cooker

[Meg]

Me too Netta - although use it more in the winter - actually sunny today and temp 21 - summer’s eventually arrived for a couple of days

Meg

[brian f]

Meg, Thanks for the reply. The MIL gave us a slow cooker as a xmas pressie a few years ago it never got used and the misses threw it out recently. I will remember your recipe if we get one in a colder climate i know you can buy one for less than a tenner. I dont currently have a barbecue either so i will buy a bit of brisket rub it with salt and pepper and whatever else i can think of and throw it in the oven at a low heat for many hours.

Enjoy the Merlot and dont forget the suncream !

[Meg]

Brian, I’ve also done this in the oven at a low heat for 3 hours - although a lot less stock - just an oven “pot roast” really. My mum used to boil it and make soup - cutting up the meat when cold and having it with Ayrshires and cabbage - starving now

[Meg]

Will try this, Meg. I love my slow cooker

Cold wet autumn weekend and just woken up to the lovely smell of a brisket being cooked in the slow cooker overnight Netta. Did you get around to trying it?

Meg