Pot-roasted brisket of beef with roast root vegetables from Simply the Best: The Art of Seasonal Cooking by Tamasin Day-Lewis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • saladdays on December 15, 2013

    The instructions for this recipe are not very clear. It states that the beef should fit the pot snugly and is then browned and then tells you to throw the vegetables in to brown them. There are a lot of them and they don't fit! I had to take the meat out to brown the veg and then put them back. O.K. I would have done that anyway. It then tells you to put greaseproof paper on the meat, but doesn't say to put the lid on the pot too, which it should. Later on it says that if the wine is reducing too much pour on the same again, it already had most of a bottle in it! It was a bit disappointing to eat and the meat was dry. I shan't use this recipe again.

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