Pot roast brisket
1. Melt the margarine in a large flameproof casserole pan 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 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 2½ hours, turning the meat over every 30 minutes.
4. When tender, remove the meat from the pan and keep warm.
5. Using a blender, mash the onions, carrots and celery. Blend the cornfour 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. Taste and adjust seasoning.
6. Place the meat on a warm serving platter, pouring over a little gravy, then serve at once, with the remaining gravy handed separately in a sauce boat.
Note: A crockpot /slow cooked can be used. Complete steps 1 & 2 then transfer the ingredients to the cooker.
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Serving Size: 1 Serving (494g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 767 | ||
Calories from Fat: 477 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53g | 71 % | |
Saturated Fat 19.9g | 99 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 170mg | 52 % | |
Sodium 3989.2mg | 138 % | |
Potassium 1200.7mg | 32 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 12.7g | ||
Protein 55.6g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 767
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