Main Recipe:
Slow roast brisket of beef — English
6 Servings
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1½ kg (3 lb) boned, rolled brisket of beef (unsalted) 500 ml (1 pint) beef stock 1 bay leaf 3 cloves black pepper |
Gluten-free Low-carb Dairy-free Egg-free Nut-free Sugar-free | |
 Put joint in baking tin and pour stock around. Add bay leaf, cloves, black pepper. Cover with foil or lid, bake at 210º C (425º F, gas mark 7) for 1 hour. Reduce heat to 150º C (300º F, gas mark 2) and bake for 1 hour. Remove foil, turn oven back up to 210º C (425º F, gas mark 7) and cook for a further half an hour in the coolest part of the oven. Remove joint from baking tin, strain the stock and serve as gravy. | ||
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