Good Morning Bloggers!
I had a great night's sleep last night as it was so much cooler. It reminded me about how the Autumn brings dishes that you can braise and have that lovely smell in the house for hours. Yes it may be time to turn your oven back on!!!
When I lived in England I used Beef and Lamb often. I found this recipe which might be great. I am not sure what we will get in our shares for the next six weeks but we may come across some of these ingredients. Either way I thought it was worth posting this recipe.
Before I start however, here are a few tips about plums:
"Plums come in a variety of guises and are perfect in savoury stews and roasts. They range from light green to dark reds and purples. They should be firm and smooth and when ripe stored in the fridge and they also freeze well; simply cut in half and remove the stone prior to freezing"
POT ROAST BRISKET WITH PLUMS AND STAR ANISE
Serves: 4
Prep time: 20 mins
Cook time: Approximately 2-2½ hours
Ingredients
• 1 x 1.3kg/3lb lean brisket or silverside joint
• Salt and freshly milled black pepper
• 30ml/2tbsp fresh thyme leaves
• 30ml/2tbsp sunflower oil
• 2 garlic cloves, peeled and finely chopped
• 2 onions, peeled and chopped
• 2 large parsnips, peeled and roughly chopped
• 2 star anise (available at large supermarkets)
• 400ml/14fl oz good, hot beef stock
• 225g/8oz red plums or damsons, halved and stoned
• 15ml/1tbsp freshly chopped flat-leaf parsley, to
garnish
Method
Source: Simply Beef and Lamb
I had a great night's sleep last night as it was so much cooler. It reminded me about how the Autumn brings dishes that you can braise and have that lovely smell in the house for hours. Yes it may be time to turn your oven back on!!!
When I lived in England I used Beef and Lamb often. I found this recipe which might be great. I am not sure what we will get in our shares for the next six weeks but we may come across some of these ingredients. Either way I thought it was worth posting this recipe.
Before I start however, here are a few tips about plums:
POT ROAST BRISKET WITH PLUMS AND STAR ANISE
Serves: 4Prep time: 20 mins
Cook time: Approximately 2-2½ hours
Ingredients
• 1 x 1.3kg/3lb lean brisket or silverside joint
• Salt and freshly milled black pepper
• 30ml/2tbsp fresh thyme leaves
• 30ml/2tbsp sunflower oil
• 2 garlic cloves, peeled and finely chopped
• 2 onions, peeled and chopped
• 2 large parsnips, peeled and roughly chopped
• 2 star anise (available at large supermarkets)
• 400ml/14fl oz good, hot beef stock
• 225g/8oz red plums or damsons, halved and stoned
• 15ml/1tbsp freshly chopped flat-leaf parsley, to
garnish
Method
- Place the joint on a chopping board and make several slashes over the surface of the joint, taking care not to cut the butcher’s string or elasticated meat bands.
- Season and rub with the thyme on both sides.
- Heat the oil in a large non-stick frying pan and brown the joint on both sides. Transfer to a large heatproof casserole dish.
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- In the same frying pan add the garlic, onion and parsnips. Cook over a moderate heat for 3-4 minutes and spoon into the casserole dish.
- Add the star anise and stock. Bring to the boil, reduce the heat, then cover cook on the hob or in the oven for 2-2½ hours.
- 10 minutes before the send of the cooking time add the plums (if using damsons add 20 minutes before the end of cooking time).
- Garnish with freshly chopped flat-leaf parsley and serve the brisket with seasonal vegetables and creamy mash.
Source: Simply Beef and Lamb
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