A rich & warming Beef curry, made with any joint suitable for slow cooking. This is a fragrant and tasty dish, perfect for making in large quantities and entertaining as it can all be done in advance.
Cooking Time: 4-10 hours
This brisket joint is cooked very slowly in a low oven, tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and smoked paprika. The tender meat is ‘pulled’, before it is shredded to serve. We have served it in a baguette with our homemade cucumber and onion pickle or with creamy mash and the sauce.
Pot roasting is an ancient cooking method dating back to prehistoric times. Clay, bronze and copper pots were hung over the open fire and meat, vegetables and water slowly cooked – we’ve moved on.