Brisket Roll, Served on a Toasted Brioche, with Garlic Butter Roast Potatoes, with a side of Brisket Burnt Ends Dipping Gravy,
Preheat the oven to 200ºC put the tied brisket on a board; massage in the oil and season well.
Seare the Brisket in a hot frying pan,
Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes.
Removeit from the oven, turn down the temperature to 140°C Cover the meat with foil and return it to the oven for another 4 hours,
by which time it should be very tender.
Baste the meat with its fatty juices.
Add the potatoes to the roasting tin and toss them in the juices too.
Turn the oven up to 160ºC Cook, uncovered, for a further hour, until the joint has crisped up and the roast potatoes are cooked through.
Burnt ends gravy,
Add all your brisket Trimmings to a pan, crisp them up with a little olive oil, salt and pepper and a tspn of garlic purée, and a dash of mixed herbs, once crispy add 2 tblsp of Flour, Keep Cooking until the flour has completely disappeared,
Add 1ltre of beef stock, reduce it down for around an hour or until the burn ends crumble,
Using a hand blender blitz until smooth add more salt and pepper to taste,
Serve the Brisket on a Toasted Brioche with the roast potatoes and dip it in the burnt ends dipping Gravy.
Happy Cooking Folk's
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