I have a boneless rolled brisket of beef- how do I pot roast it?

Answer 1

Pot roast brisket recipe
information
To turn the brisket over without splashing burning yourself, use 2 large kitchen forks, or a fork and a wooden spoon. Make sure you have a firm grip on the joint before you lift it; if it slips back into the pan the hot stock will splash dangerously.

ingredients
1 kg (2 lb) fresh brisket of beef, rolled and tied
25 g (1 oz) margarine or butter
1 onion, quartered
2 large carrots, sliced
2 celery stalks, sliced
425 ml (3/4 pint) beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 tablespoon soy sauce
freshly ground black pepper
4 teaspoons cornflour
salt

method
1. Melt the margarine in a large flameproof casserole and fry the brisket over high heat until browned on all sides. Transfer to a plate.

2. Add the onion, carrots and celery to the pan, lower the heat and fry gently for 5 minutes, stirring. Return the meat to the pan and add the stock, thyme, marjoram, soy sauce and freshly ground black pepper to taste.

3. Bring to the boil, then lower the heat, cover and simmer gently for 2 1/2 hours, turning the meat over every 30 minutes,

4. When tender, remove the meat from the pan and keep warm.

5. Blend the cornflour to a paste with a little cold water, stir into the pan and bring to the boil. Lower the heat and simmer for 2 - 3 minutes, stirring constantly, then mash the onions, carrots and celery into the gravy in the pan with a potato masher. Taste and adjust seasoning.

6. Place the meat on a warmed serving platter, cutting a few thin slices from one end, if wished. Pour over a little of the gravy, then serve at once, with the remaining gravy handed separately in a sauceboat.

serving amount

serves 4

-----------------------ROLLED BRISKET OF BEEF WITH
HORSERADISH SAUCE

6 lbs. rolled brisket of beef
2 tbsp. salt
1 tsp. pepper
1 1/2 c. water

Rolled brisket should be served well done, but juicy. Moisten the roast with water. Add salt and pepper. Place in a roaster pan and add the 1 1/2 cups water. Tent with foil and bake in a preheated oven at 300 degrees for 4 hours, removing the foil for the last 30 minutes. Save the broth for stock. Serve with Horseradish Sauce. This is delicious served hot or cold and slices nicely for sandwiches. Serves 8.

HORSERADISH SAUCE:

5 tbsp. grated fresh horseradish
3 tbsp. cider vinegar
2 tbsp. prepared mustard
1 tsp. salt
Dash pepper
Dash paprika
1/2 c. sour cream

Mix all ingredients in a bowl until well blended, then whip with whisk until light and airy. Serve with sliced beef.

Answer 2

Rolled Brisket Pot Roast

Answer 3

Can you pot roast it in the oven? If so, this is a great recipe!

Texas Oven-Roasted Beef Brisket

2 Tbsp chili powder
2 Tbsp salt
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground black pepper
1 Tbsp sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1½ cups beef stock

Preheat the oven to 350ºF. Trim brisket of majority of excess fat. Do not remove all fat (yet).
Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carving.

Now trim the fat off, and slice meat thinly across the grain. Top with strained juices from the pan.
--Paula Dean, FoodTV

Answer 4

A quick recipe I use is to first take a pot that has high walls but is oven safe and add just enough oil to cover the bottom of the pan. Heat the oil on medium high heat then brown each side of the roast on each side for about three minutes on each side afterwards fill the pot with any vegetables you like but onions celery carrots and potatoes work well then add either water or chicken broth till you cover the meat and vegetables then add any seasonings you prefer. Cover the pot and place in a 350 degree oven and cook for two to three hours till done. Drain the liquid and enjoy.

Answer 5

BEEF

Pot Roast Brisket


Serves 4



3-4 lbs boned rolled brisket

2 lbs potatoes, cut into chunks

1 lb carrots, cut in slices lengthwise

2 onions, cut into four

2 sticks celery, cut in half

salt and pepper

1 tspn cornflour

1 tspn Bisto powder



Oven setting: 140 C
Picture


1.
Place brisket on a grid in a roasting tin, pour 1 inch of water in the bottom of the tin and cover with aluminium foil, seal edges. Put the roasting tin in to the preheated oven and cook for about 4 hours.

2.
Remove tin from the oven and lift tin foil, put the chunks of vegetables onto the grid. Cover with the tin foil and put back into the oven for another hour or so.

3.
Take the tin from the oven and remove the foil, allow beef to stand for 20 minutes or so. Pour liquid into a saucepan and thicken with cornflour and Bisto mixed in a little water. Season to taste.


Serve beef sliced with vegetables, gravy and horseradish sauce.

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Answer 6

Season your meat to taste,I usually poke a hole in the meat and put a clove of garlic in and let it sit in the fridge overnight. I prefer to use a pressure cooker, because it's so much faster. I add 3/4 cup water, 2 bouillon cubes. Brown the meat on all sides, put in cooker, add vegetables, I always add a few small onions, because I like them, and cook according to chart. A 5-6 pound roast take about 35-40 minutes. Use the drippings a water, with the bouillon for gravy. One thing about a pessure cooker is that the meat will always be as tender as that cut will ever be. I often use chuck roast and it comes tender and the kids love it.

Answer 7

BBQ BRISKET
1 (4-6 lb.) beef brisket (fresh)
Celery salt
Garlic salt
Onion salt
Chili powder
1bottle Liquid Smoke
1 bottle BBQ sauce (optional)
Put brisket in 13"x9" baking pan (put in fat side up). Heavily season with above seasonings to cover top of meat. Pour Liquid Smoke around meat. Tightly cover with foil and bake at 275 degrees for 4 hours. Remove from oven and pour off drippings (there will be plenty). Pour BBQ sauce over top of meat and cover; return to oven for 1 hour more. Remove and slice thinly across meat. Super.

Answer 8

If you have a slow cooker this is how I cook
pot roast. Make a savoury beef gravy, pour
it over the brisket. If your slow cooker is big enough, add onions, carrots,potatoes.
Turn it on to low heat for about four hours.
This depends on the size of the joint though, so you may have to adjust timing. Mine is based
on joint of about two and a half pounds.

Answer 9

place meat on a bed of root vegetables, eg carrots, onions, celery, parsnips etc, add herbs, seasoning and stock or wine to come half-way up the meat, put in a pre-heated oven 180, gas 4 or 350 degrees for an hour, turn the meat over and put back for another hour delish - you don't have to use the veg, but whizzed up with some stock makes a great tasty soup

Answer 10

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