Simple Summer Roast Brisket With Roasted New Potatoes and Baked Courgettes
x1 1.4Kg Rolled Brisket
X3 Springs of Rosemary and a little more for the potatoes
500ml Beef Stock (I like to use Potts stock in a can)
x1 Tablespoon of Plain Flour
X2 Teaspoons Redcurrant Jelly
X1 Kg Bag of New Potatoes
Drizzle of Olive Oil
X3 or 4 Courgettes depending on size, a mix of green and yellow is great for summer colour
For The Beef
1, Remove from the packet and pat dry with kitchen roll
2, Heat a drizzle of olive oil in an oven proof dish.
3, On the hob brown the brisket on all sides.
4, Chop the carrots in half lengthways and then again in half. Place them under the beef and around it.
4, Dollop the Dijon mustard on top of the beef and spread, you can also use whole grain. Place the rosemary on top.
5, Wet a sheet of grease proof under the tap until soaked, squeeze out the excess water and then cover the beef, making sure to tuck it in!
6, Pour half a glass of water into the roasting tray and then cover tightly with a double layer of foil.
7, Place in the oven at 160 degrees c for around 5 hours or until really tender.
8, Once cooked remove the beef from the pan (turn oven up to 220 degrees) and leave to rest, use foil to keep warm. Let the pan juices cool a little then mash the carrots down to form a paste like consistency before mixing in the flour. Stir in well and return the pan to the hob. Cook out the flour, stirring away for a couple of minutes and then gradually add the stock. Allow the gravy to reduce by half, season to taste and stir in the redcurrant jelly.
For the Potatoes
1, Meanwhile wash the potatoes and cut any larger ones in half and then boil until softened.
2, Drain and allow to dry.
3, Place the potatoes onto a baking tray with greaseproof paper. Gently crush them with the back of a fork until you have a rough texture. Drizzle with olive oil liberally and season well with salt and pepper.
4, Roast in the oven at 220 degrees until golden brown and crispy.
For The Courgettes
1, Roughly chop into approximately 3cm chunks
2, Place in an ovenproof dish and season well, lightly drizzle with olive oil and toss well.
3. Bake in the oven for around 30 minutes until the courgettes have softened and the top is golden.
The brisket can be gently carved into slices or can be pulled apart whichever you prefer.
Serve with lashings of the gravy, the crispy new potatoes and baked courgettes. We also had some extra carrots and peas…the mini farmer’s favourite!!