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1.75 kg/4 lb brisket of beef, boned and rolled
Salt and freshly ground black pepper
25 g/1 oz/2 tbsp lard (shortening) or vegetable fat
1 onion
4 cloves
300 ml/0.5 pt/1.25 cups water
4 carrots, halved lengthways
4 small onions, halved
150 ml/0.25 pt Beef Stock
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Method :
Tie the meat securely, pat dry with kitchen paper (paper towels) and
season with salt and pepper. Heat the lard or vegetable fat in a
flameproof casserole dish (Dutch oven) and fry (saute) the meat until
browned on all sides. Stud the onion with the cloves and add to the dish
with the water. Bring to the boil, cover and place in a preheated oven at
150°C/300°F/gas mark 2 for 2 hours, basting occasionally. Remove from the
oven, lift out the meat and add the carrots and small onions. Place the
meat on top, cover and return to the oven for a further 1 hour. Remove the
meat and vegetables from the casserole, discard the clove-studded onion,
and keep warm. Skim off any excess fat, mix in the stock, stirring to
scrape up all the meat juices, bring to the boil and strain the gravy into
a gravy boat. Serve with the beef and vegetables. |