Slow Roast Beef

Ingredients

• 1kg beef brisket
• 1 onion
• 150ml red wine
• 2 tablespoons of vegetable oil

Preparation Time: 10 minutes
Cooking Time: 3½ hours
Serves: Yes, if eaten cold, for up to 3 days.

Method

1. Heat the oven to 140°c.
2. If you beef brisket is rolled, unroll it. Season the flesh-side/inside of the beef with salt, then roll it up and tie it with heat resistant string (i.e. normal string).
3. Put the oil into a frying pan over a medium heat.
4. When the oil is hot, put in the beef and fry it on all sides until it is golden brown and lovely looking (and, of course, completely raw on the inside).
5. Take the beef out of the pan and put it into a suitably sized oven proof dish with a lid.
6. Pour the fat out of the frying, pour the red wine into the frying pan and scrape of any stuck on bits left over from frying the meat. Bring the wine to the boil and then pour it over the meat.
7. Put the onions into the dish either side of the meat.
8. Put the lid onto the dish and put the dish into the oven for 3 hours and 30 minutes.
9. Take the meat out of the oven and allow it to rest in the dish for 30 minutes.
10. Cut into slices and serve. We served it with steamed baby carrots and turnips and mashed squash.

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Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, it can be finished up to 2 days in advance (just reheat it in the liquid).
Will leftovers be nice? Yes, if eaten cold, for up to 3 days.

Notes