Pot roast beef brisket

Slow-cooked over four hours until falling apart with a fork, this foolproof pot roast beef brisket is an easy recipe to save for Sunday lunches at home. Served together with a rich, velvety smooth gravy, the meat is incredibly tender and packed with flavour.

4 hours 30 mins

4-6

Medium

• 1kg Field & Flower Brisket Roasting Joint
• 3 tbsp olive oil
• 3 onions, thinly sliced
• 2 garlic cloves, peeled & crushed
• 2 celery sticks, finely sliced
• 2 tsp English mustard powder
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 3 rosemary sprigs
• 3 tsp corn flour
• 1 litre beef stock
• 750g Chantenay carrots
• Steamed kale, to serve

1. Preheat the oven to 170°C/150°C fan/gas mark 3.

2. Heat 2 tbsp of the oil in a non-stick casserole dish over a medium to high heat. Rub salt and pepper into the brisket then place into the hot oil and sear the beef for a minute on each side, or until golden brown on all sides. Remove from the casserole dish and set aside.

3. Reduce the heat to medium and stir in the onions, garlic and celery. Allow to cook for 10 minutes, stirring occasionally.

4. Stir in the mustard powder, Worcestershire sauce, tomato purée and rosemary. In a small dish mix the corn flour with 1 tbsp cold water until smooth, pour into the beef stock then add the beef stock and seared brisket to the casserole dish.

5. Season well with salt and pepper, cover with a lid and roast for 4 hours in the oven, turning the joint once or twice throughout the cooking period.

6. When the beef has one hour left of cooking time, prepare the carrots by washing well and removing the tops. Place on a baking tray and drizzle with the remaining 1 tbsp oil. Transfer to the oven and roast for 40 minutes until lightly browned and tender.

7. When the beef is cooked, remove from the casserole dish and set aside on a plate covered with foil. Discard the rosemary stems then use a hand blender to whizz the braising liquid and veggies into a thick gravy. Serve the beef with the roasted carrots and steamed kale.