Pot Roast Brisket with Plums and Star Anise
A great slow cook autumnal recipe using brisket or silverside joint that is cooked with onions, garlic, parsnips, star anise spices, stock and seasonal plums or damsons. This recipe is most certain to warm you up. For the slow cooker version click here.
2 hours 30 minutes
- 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 whole star anises (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
- 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 and cook on the hob or in the oven for 2-2½ hours.
- 10 minutes before the end 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.