Brisket
These cuts are best for slow pot-roasting
● Prepare
a selection (or all!) of the following vegetables:
onions, carrots, parsnips,
leeks, celery and swedes/neeps
● Place them in large chunks on the bottom of a heavy
cooking pot
● Put
the meat on top and shuggle it down to bed it beside
the vegetables
● Add some salt, herbs, pepper and water/stock/wine to ensure
that there is enough fluid for a long, slow cook
● Cover the pan tightly, get it good and hot on the top of the
oven then place in oven at 140˚C, 275˚F or Gas Mark 1
for about 3 hours.
 |
Portnellan
Farm |
