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Winter Pot Roast

Serves: 6


1 x 1.3kg/3lb lean brisket or silverside joint
2.5ml/1/2tsp cayenne pepper
30ml/2tbsp sunflower oil
50g/2oz streaky bacon, cut into cubes (or pancetta cubes)
2 garlic cloves, peeled and finely chopped
2 large carrots, peeled and roughly chopped
1 small celeriac, peeled and cubed or 2 large celery sticks, chopped
300ml/1/2pint good, hot beef stock
1 x 400g can chopped tomatoes
2 bay leaves
30ml/2tbsp freshly chopped parsley


1. Place the joint on a chopping board and make several slashes over the surface taking care not to cut the butcher's string.

Season with salt and dust with the cayenne pepper on both sides.

2. Heat the oil in a large non-stick frying pan and brown all over with the bacon or pancetta. Transfer to a large ovenproof casserole dish.

3. Preheat the oven to Gas mark 3, 170oC, 325oF.

4. In the same frying pan add the garlic, onion, carrot and celeriac or celery. Cook over a moderate heat for 3-4 minutes then spoon into the casserole dish.

5. Add the stock, chopped tomatoes and bay leaves. Bring to the boil, reduce the heat and cook on the hob or in the oven for 2-3hours.

6. Garnish with parley and serve with cauliflower cheese.