How To Make Roasted Brisket With Root Vegetables

This is a comforting dish that takes very little in the way of preparation. It can be put in an ovenproof casserole dish and left in the oven until ready for serving, perhaps with a green vegetable. Look for the leanest cut of meat. This can be difficult, as brisket is usually rolled and tied, but check the depth of the lean layers – the deeper the better.

1. Step 1:

   Preheat the oven to 180°C/gas mark 4.

2. Step 2:

   Place the meat in an ovenproof casserole or roasting pot and add sufficient water to come a third of the way up the meat. Season the top of the meat and put into the preheated oven.

3. Step 3:

   Cook for 1 hour, then lift out of the oven. Mix the flour or gravy powder and the mustard with a little cold water to make a paste and stir into the water around the meat.

4. Step 4:

   Arrange the vegetables and herbs around the meat, season to taste and put back in the oven. Turn the oven down to 170°C/gas mark 3 and cook for 2½ hours, or until the meat and vegetables are tender.

5. Step 5:

   Lift the meat out of the pot and allow it to rest for 10 minutes before carving. The vegetables may be kept warm in the oven.

6. Step 6:

   Serve the meat with the vegetables and gravy.