Brisket is a really tasty joint of beef and is significantly cheaper than topside, silverside or sirloin. I bought a good sized piece from the butcher for £6.50 (I’m not sure what weight it was) and there was hardly a scrap of unnecessary fat on it. Brisket needs slow cooking and I decided to do a Pot Roast for Sunday lunch. At the same time, I bought 4 kidneys, which cost just over £1 in order to use the leftovers for a Steak and Kidney Pie for tonight.
Pot roasts are incredibly versatile because you can chuck almost anything in, and if you work out of the home, you can put the slow cooker on in the morning and have a mouthwateringly good dinner to come home to, with all the attendant cooking smells emanating from the kitchen. I, however, was insufficiently organised to do this on Sunday, so I cooked it for 2 ½ hours on the hob top. I also forgot to photograph it before we all tucked in. I’m sure you’ve all seen a Pot Roast before!
This is what I put into my Pot Roast.
POT ROAST
Utensils:
1 x slow cooker or casserole dish
1 frying pan (although if you’re using a casserole dish you don’t need this)
1 x chopping board
Ingredients:
A little oil for searing
1 piece of brisket – remember it has to do 2 meals
1 large onion
4 carrots – cut into chunks
2 large-ish potatoes – cubed (I don’t peel mine)
1 small or half a large swede – peeled and cubed
1 ½ pints of beef stock
½ pint of red wine
Mixed herbs
Dash of Worcestershire sauce
2 tablespoons of plain flour for thickening
Method:
Heat the oil in the casserole or frying pan
When it’s hot, put the meat in until it is brown all over. This seals in the flavour.
Remove the meat and either put it in your slow cooker or put to one side
Add the onions to the oil and just toss around for a minute or two to slightly brown.
Put everything into the slow cooker or casserole dish.
Slow cooker:- Cook on a low heat according to the cooker’s instructions
Casserole:- Cook on a low heat for about 2 ½ hours
Just before serving, Mix the flour with some water to form a paste and add to the meat, stirring well until the gravy has thickened
If you serve it with green beans or cabbage, it will stretch a bit further. Remember to leave some for the next day.
STEAK AND KIDNEY PIE
Utensils:
1 x chopping board
1 x small frying pan
1 8″ pie dish
1 x rolling pin
Ingredients: (for the purposes of this recipe)
The remains of the pot roast
4 kidneys – cored and cut into chunks (*substitute mushrooms if you don’t like kidneys)
A little oil for sealing
1 packet of shortcrust pastry
A little milk for glazing
Method:
Pre-heat the oven to 180 / 350 / 4
Cut the meat remaining from the pot roast into pie-size chunks, cutting off any fat
Heat the oil in the frying pan
Add the kidneys or mushrooms and cook until nicely browned
Add to the remains of the pot roast
Cut off one third of the pastry and set aside
Grease and flour the pie dish
Roll out two thirds of the pastry and line the pie dish.
Put in the meat mixture
Moisten the edge of the pastry with water
Roll out the remaining third of the pastry and lay it on the top of the pie
Press the edges together firmly, put three slits in the top then brush with milk
Trim off any excess pastry
Bake for about 30 minutes until the top is golden brown
Wartime Housewife 