This melted in our mouth’s. This dinner was tasty, the onion gravy added a lovely sweetness and the smells from the kitchen were divine. This is ideal if you fancy a cheaper dinner that has all the traits of a yummy beef roast. Recipe adapted from BBC Food.
Ingredients (serves 2 use 1kg for 4)
- 500g beef brisket
- 1 tsp + 1 tbsp olive oil
- 6-8 carrots, tops trimmed
- 200ml white wine
- 600ml beef stock
- 2 bay leaf
- 3 large brown onions, peeled
- 1 tbsp dried thyme (or a couple of springs of fresh)
- small knob of butter
- 1 tsp brown sugar
- 2 tsp plain flour
- Heat oven to 140C fan. Rub the meat with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the meat all over for about 5-7 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots for 10 mins until turning golden.
- Lift the beef onto a plate, splash the wine into the hot casserole dish and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots and bay leaves. Cover and cook in the oven for 2 hrs.
- While the beef is slow roasting, thinly slice the onions. Heat 1 tbsp oil in a pan and stir in the onions, thyme and some seasoning. Cook over a small medium heat, stirring for around 15- 20 mins until the onions are softened but not coloured. Turn up the heat, add in the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Set aside.
- When the beef is ready, it will be tender and easy to pull apart at the edges. Remove it from the casserole and snip off the strings. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. Taste for seasoning. Add the beef and carrots back to the casserole. Serve with your chosen side. Enjoy.