POT ROAST  

Brisket
 
 This is how we cook brisket at Westgate.  It is a combination of two recipes from the Good Housekeeping Cookery
Book - Pot Roast and Braised Beef.  The best pot is one that can be used both on the hob and in the oven, and has a well fitting lid.

WESTGATE POT ROAST RECIPE

Ingredients:
4 lb brisket
3 onions, peeled and sliced
4 carrots, peeled and sliced
Seasoning, herbs, etc.
 
 Select other vegetables to suit your taste and/or availability:
 
3 leeks, cleaned and cut in 2 inch lengths
3 sticks of celery, cleaned and cut in 2 inch lengths
1 small turnip, peeled and cubed
Part of swede, peeled and cubed
1 small parsnip, peeled and cubed
 
Cooking Time:
Meat up to 3 lb: Allow about 2 hours in total. Larger pieces: 25 mins per lb, plus 25 mins
 
Method:
Season the meat well on all sides and fry in hot fat or oil until lightly browned all over.
Remove the meat, and fry the vegetables in the same oil until lightly browned.
Pour off any excess oil.
Add herbs and more seasoning.
Add water to come about three-quarters up the vegetables.
Put the meat on top of the vegetables, cover and simmer in the oven at 160 deg C (fan ovens 150 deg C)
Half an hour before end of cooking time, increase oven temperature to 220 deg C (fan ovens 200 deg C), remove lid and allow meat to brown
 
Serve sliced, with gravy made from the cooking liquid, either left clear or thickened with a little blended flour or cornflour
(2 level teaspoons to half pint liquid).  The vegetables can be served with the meat, or they will make an excellent soup.