- 1 [3 to 4-pound / 1.4 to 1.8-kg] beef pot roast beef brisket
- 1 tablespoon [8.75 g] flour
- 2 tablespoons [30 mL] vegetable oil
- 2 tablespoons [30 g] butter
- 1 onion, sliced
- 3 peeled carrots, into large chunks
- 2 ribs celery, sliced sideways into large chunks
- 1 leek, white and light green part only, into large chunks
- 3 cloves garlic, minced
- 1/2 cinnamon stick or 1/4 teaspoon [1 mL] ground cinnamon
- 1 teaspoon [5 mL] whole black peppercorns
- 5 whole cloves
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 sprigs savory
- 2 bay leaves
- 2 tablespoons [30 mL] tomato paste
- 2 tablespoons [30 mL] grainy mustard
- 1 cup [250 mL] red wine, preferably French wine from Bordeaux
- 1 [19-ounce / 540-mL] can tomatoes with juice
- Beef stock to cover, approximately 3 cups [750 mL]
- 8 small new potatoes, peeled
- Chopped chives, for garnish
- Coarse salt and freshly ground black pepper, to taste
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- Preheat oven to 325°F [160°C].
- Heat a heavy casserole [with a lid] over high heat until hot before pouring in vegetable oil and adding butter.
- Dredge roast in flour then season roast with coarse salt and freshly ground black pepper.
- Evenly brown roast evenly on all sides, for approximately 10 minutes.
- Transfer roast to a platter and set aside.
- Lower heat to medium.
- Add onion slices and carrot, celery and leek chunks to casserole; fry stirring for approximately 5 minutes until soft and golden.
- Add minced garlic and stir-fry for approximately 1 to 2 minutes more, until garlic is soft.
- Add cinnamon stick or ground cinnamon, black peppercorns, cloves, rosemary, thyme and savory sprigs, and bay leaves.
- Stir in tomato paste and grainy mustard.
- Pour in red wine, tomatoes with juice and enough beef stock to cover.
- Bring to a boil and leave to reduce slightly, by about a quarter, for approximately 5 to 10 minutes.
- Transfer beef back into casserole; cover with lid.
- Braise into preheated oven for approximately 4 hours, basting and turning meat as it cooks, adding potatoes after approximately 2 hours, according to the size of the potatoes.
- Braise for approximately 1 hour more, until meat is fork tender.
- Transfer meat to a platter; sprinkle with chives then cover meat loosely with al foil.
- Check cooking juices for seasonings, adding more salt and pepper if needed.
- Serve meat, coated with cooking juices.
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