Stuffed Beef Pot Roast
Stuffed rolled beef brisket cooked low and slow with root vegetables , onion, fresh herbs and stock. Comfort food at its best.
2 hours 30 minutes
- 1 x 1.3kg lean rolled brisket or silverside joint
- 2 yellow peppers, deseeded and finely chopped
- 1 large tomato, finely chopped
- 3 spring onions, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 3 sprigs freshly chopped thyme leaves
- 4 bay leaves, crushed
- 2 tablespoons cider vinegar
- 4 teaspoons brown sugar
- 2 tablespoons sunflower oil
- 1 medium onion, peeled and sliced
- 600ml good, hot beef stock
- 3 medium carrots, peeled and roughly chopped
- 225g swede, peeled and roughly chopped
- 225g potatoes, peeled and roughly chopped
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
- In a small bowl mix together the peppers, tomato, spring onions, garlic, thyme and bay leaves. Season the joint and make a deep cut along the centre of the joint at both ends. Stuff with the pepper mixture. Transfer to a large shallow dish and spoon over any remaining mixture.
- Pour over the vinegar, cover and marinate in the refrigerator for 4 hours, or if time allows, overnight. Remove the joint and place on a board. Pat dry and rub with the sugar. Reserve the marinade.
- Heat the oil in a large frying pan and brown the joint on all sides. Transfer to a large ovenproof dish and add the onions, stock and the reserved marinade.
- Bring to the boil, reduce the heat, cover with greaseproof paper and the lid. Cook in the oven or on a low heat on the hob for 2-2½ hours until the meat is tender, stirring occasionally.
- 40 minutes before the end of cooking remove the dish from the oven, add the carrots, swede and potatoes and return to the oven.
- Serve with hot crusty bread.