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The Dorset Meat Company-Grassfed Beef Brisket Casserole

Grass fed Beef Brisket Casserole Recipe

The Dorset Meat Company

With the slow change in season, we wanted to make something warming for the family.  A slow roast brisket beef joint is the perfect cut to make a comforting casserole using up a few vegetables and some store cupboard staples for a delicious dish. Make a day ahead as the flavour only improves. Serve with steaming mash potato to soak up all the juices

Ingredients

1-2kg slow roast brisket beef joint (depending on how many to feed and leftovers)

2 tablespoons olive oil

3 onions halved and quartered

Root vegetables whatever you have or fancy (we used 3 carrots chopped, a celeriac chopped and 5 small potatoes peeled and chopped)

2 tablespoons of tomato puree

2-3 tablespoons Worcestershire sauce

750mlred wine (or a mix of red wine and beef stock to make up 750ml of liquid)

1 heaped tablespoon flour

Fresh sprigs or dried 1 heaped tablespoon Thyme (we actually used dried oregano and it was equally good)

Salt and Pepper

Method

Add the oil to a casserole dish with a lid and heat over medium heat

Next add the chopped vegetables and cook in the oil gently for 2-3 minutes

Now add the flour to the pan ensuring all the vegetables are coated

Then add the tomato puree, herbs and Worcestershire Sauce and seasoning, stir in to the vegetables for a minute or two (should be quite sticky)

Turn up the heat and place the brisket joint in the middle of the dish surrounded by vegetables

Add the wine/stock and bring to the boil

Turn down the heat to a gentle simmer place the lid on the dish and cook for 2.5 hours (or you can cook in the oven on a heat of 150c for the same time)

Check after 2 hours to make sure the liquid hasn’t dried (you can add a little more to top up if necessary)

When ready for serving, remove the beef brisket joint and carve in to slices and serve with the vegetables and rich thick sauces along with vegetables of your choice.

 

 

 

 

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Used in this recipe

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