I strongly feel that I have stuffed down my Crazy Secrets Cookery Bra, a completely and utterly explosive recipe. I have pondered long and hard as to why it is not a mainstream and household staple, habitually cooked by all for Sunday Lunches when Roast Beef is on the menu and I am still at a loss. It is as Roast Beefy as you can possibly imagine, Beef Monster Munch have nothing on this bad boy. It has an old fashioned taste of Roast Beef that I remember from Sunday lunches that my Mother cooked, and I now don’t find in other more popular, traditional cuts of Roast Beef. I would genuinely rather have this than a Roast Rib of Beef -the Dog’s Kahunas, as they say, of Roast Beef cuts and mucho expensivo. This is simply out of the park delicious. What’s more, it is one of the cheapest cuts and so easy to cook you could almost be very, very drunk and still pull it off ( good news for the hangover but not so good for the fingers when carving , you’ll probably get gravy on your chin too, not a good look). The reason for such fabulous flavour is the marbling of the fat and when cooked slowly and for a long time this infuses the meat with the very essence of Roast Beef itself. It also produces gravy to die for and usually enough to use for an equally amazing Beefy Cottage Pie in the week. OMG , could this get any better??……..Well hold onto those pants…..I cook it over night and it will politely and quietly sit there requiring nothing more from you, apart from perhaps an occasional smug smile, until you are ready to give your guests some good old fashioned Sunday love.
Cooking it overnight also allows you full use of the oven to do those incredibly important sides. I take mine out in the morning,cover in foil, tea towels and the occasional jumper and just put it back in half an hour or so before I want to serve it.I have even cooked it a couple of days before and reheated gently in the oven, already carved and covered in gravy and do you know what, I think it tasted better. It simply couldn’t be more helpful.Someone pass it the Sherry.
I got my brisket from my Butchers for a long time but recently found that Tescos sell an Aberdeen Angus Brisket which has been excellent. Brisket is the cut of meat starting from the shoulder and going under the animal. You want the shoulder end of the brisket which is all that Tescos seem to sell but you will need to check with your butcher as sometimes the thinner end is not so good. This isn’t really a recipe as there is not a single thing that could make it taste better, but more a method. Serves 6-8. I do Sunday lunch for 8 adults and 2 children quite a bit and I will do 2 pieces of brisket which is more than enough but leaves loads left over for Warm Beef Sandwiches in the week or Cottage Pie. Almost worth doing it in itself. I have frozen the left over gravy too when for what ever reason, and it would have to be a good one, I have been unable to use it.
- 2-2.5kg rolled Brisket
- Cornflour for thickening gravy
- Put Brisket in largeish oven tray and cover tray completely with foil.
- I put it in my oven at 180 C electric and immediately turn it down to 110 C electric and leave overnight or in the Roasting Oven of Aga for 20 mins followed by Simmer Oven overnight.
- I will get it carefully out in the morning (watch out for the liquid tipping out of the tray) and pour off the liquid. You could put the meat back in to keep warm, if you need the oven for Roasties etc as I do, then put to one side covered with foil and a couple of tea towels. Make sure you get out all the meaty bits from the tray.
- Wait for the juices to cool a little and take off half the fat, I save it to use for the roast potatoes.
- Place the juices in a saucepan and bring to the boil. Add the cornflour to a little water in a cup and stir to mix well. I use a couple of big heaped teaspoons and add enough water to make the mixture liquid enough. When the juices are boiling stir the cornflour briskly in and repeat if it is still too thin for a gravy. Season to taste.I have added a stock cube and water to the juices if the meat has not produced enough but I usually don’t need to. If the cornflour forms lumps in the gravy just pass it through a sieve.
- Depending on how long the meat is out of the oven I will put it back in uncovered to warm back up.
- When ready simply carve and apply to Sunday Face with all the trimmings until it hurts.