Beef brisket pot roast

Beef brisket pot roast

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

The ultimate comfort food. Instead of being cooked in the oven, the beef can also be cooked on the stove over a low heat.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 brown onion, thinly sliced
1kg beef brisket, in one piece
4 large potatoes, peeled

Method

  1. Preheat the oven to 160°C.
  2. Heat the oil in a large heavy-based casserole dish over medium heat. Sauté the onion until golden.
  3. Place the beef on top and season with sea salt and freshly ground black pepper.
  4. Cover the casserole very tightly and bake for 1½ hours.
  5. Add the potatoes, then cook for a further 1½ hours, or until the meat is tender and the potatoes are very soft and brown.
Tags:
Jewish
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