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Pot roast beef brisket
Fruit and vegetables
4
onions
, 2 thinly sliced and 2 quartered
3 sprigs bushy
thyme
4 large
carrots
, cut into 3cm/1¼in chunks
6
celery
sticks, trimmed and cut into 4cm/1½in lengths
1 large
onion
, grated
1.2kg/2lb 12oz
potatoes
, preferably Maris Piper, grated
2 tbsp finely chopped fresh
parsley
leaves or chives (optional)
Tins, packets and jars
25g/1oz
plain flour
Cooking ingredients
4–5 tbsp
sunflower oil
1 large
bay leaf
2 tbsp
tomato purée
500ml/18fl oz hot
beef stock
, made with 1
beef stock
cube
sea salt
and freshly ground black pepper
1 tsp flaked
sea salt
6 tbsp
sunflower oil
, for frying
freshly ground
black pepper
Dairy, eggs and chilled
1 free-range
egg
1 free-range
egg yolk
Meat, fish and poultry
1.2kg/2lb 12oz well-marbled beef
brisket
, rolled and tied
Other
200ml/7fl oz
red wine
Back to recipe
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