Beef Brisket Casserole with Winter Vegetables and Barley
Brisket is a cheap, tough joint, but omits wondrous flavour and shouldn’t be ignored and of course casserolling cheaper cuts makes them fall of the bone and the final product is tender and succulent. Everything you need in one pot but for an extra serve with mushy peas.
Preparation time: 20 - 30 minutes Quantity: Serves 4 Cooking time: 2 & 1/4 hours
Ingredients
2 tablespoons olive oil
600 - 700 g brisket
1 large red onion - chunky diced
200 g / 8 oz swede - chunky diced
200 g / 8 oz carrots - chunky dice
100 g / 4 oz fennel - chunky diced
2 - 3 cloves garlic - chopped or sliced
100 g / 4 oz / 2 sticks celery - diced
4 sausages (optional)
700 ml / 1 & 1/4 pints stock or water
1/2 tablespoon dark soya sauce or Worcestershire
1 teaspoon paprika
1 teaspoon mustard (any)
2 tablespoons tomato puree
100 g / 4 oz barley
seasoning
1 tablespoon chopped parsley (optional)
Method
- Heat the oil in a large saucepan
- Seal of the brisket on all sides
- Add the sausages and allow them to brown a little
- Remove the beef and sausages and set aside
- In the same oil cook the onions first, followed by all the vegetables
- Cook for a few minutes to soften but with out browning
- Place all the vegetables, sausages and brisket in a large ovenproof casserole or baking tin
- Add the stock, soya, paprika and mustard
- Cover with a lid or tin foil
- Bake in a preheated oven gas 7 / 210*c - for 1 & 1/4 hours
- Remove and stir in the barley with a splash more water (50 - 100 ml) if needed (if the liquid level is low)
- Cook for a further 3/4 hour
- Remove from the oven
- Stir in the puree
- Season to taste
- Serve with a sprinkling of parsley
- Slice the meat and serve with a couple of big spoon full’s of vegetables