Cooking Time: 8 hours Ingredients: 1 x 1.3kg/3lb lean brisket or silverside joint Salt and freshly milled black pepper 30ml/2tbsp sunflower oil or rapeseed oil 2 red onions, peeled and chopped 300g/10½oz mixed mushrooms, cut into quarters 600ml/1pint good, hot beef stock 30ml/2tbsp tomato purée 15-30ml/1-2tbsp freshly chopped tarragon 30ml/2tbsp prepared chilli sauce, optional 1 x… Continue Reading
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. Serves: 8 Cooking… Continue Reading
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. Feeds: 4-6 Time to cook Approximately 2 hours plus optional overnight marinating Oven temperature Gas mark 4-5, 180°C, 350°F Ingredients: Lean… Continue Reading