Slow Roast Beef
Slow Roast Beef
to your Favourites...
Slow roast anything is wonderful, you put it in the oven and forget about it until the smell of delicious cooked meat wafts into your nostrils reminding that it’s dinner time.
- 1kg beef brisket
- 1 onion
- 150ml red wine
- 2 tablespoons of vegetable oil
Preparation Time: 10 minutes
Cooking Time: 3½ hours
Serves: Yes, if eaten cold, for up to 3 days.
- Heat the oven to 140°c.
- If you beef brisket is rolled, unroll it. Season the flesh-side/inside of the beef with salt, then roll it up and tie it with heat resistant string (i.e. normal string).
- Put the oil into a frying pan over a medium heat.
- When the oil is hot, put in the beef and fry it on all sides until it is golden brown and lovely looking (and, of course, completely raw on the inside).
- Take the beef out of the pan and put it into a suitably sized oven proof dish with a lid.
- Pour the fat out of the frying, pour the red wine into the frying pan and scrape of any stuck on bits left over from frying the meat. Bring the wine to the boil and then pour it over the meat.
- Put the onions into the dish either side of the meat.
- Put the lid onto the dish and put the dish into the oven for 3 hours and 30 minutes.
- Take the meat out of the oven and allow it to rest in the dish for 30 minutes.
- Cut into slices and serve. We served it with steamed baby carrots and turnips and mashed squash.
- All of the “tough” cuts of meat, for instance brisket, shanks and shoulder can be slow roast because they have a large amount of collagen in them (which is what makes them tough in the first place). As the meat cooks slowly, the collagen gets dissolved into soft and tender gelatin, which in turn makes the meat soft and melt in the mouth.
- This beef makes for the ultimate, highly flavoursome cold beef sandwich and, because the meat is so tender, it averts the danger of the entire sandwich filling pulling out in one bite and flapping down over your chin (we’ve all been there).