Springtime Brisket Roast
uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight so require significant connective tissue. For that reason, brisket must be cooked slowly to tenderize the connective tissue.
If you can get hold of Aberdeen Angus ("Angus beef") your roast will be all the more succulent, particularly since we are going to marinate it overnight!
How to make Springtime Brisket Roast:
Marinade the beef in the beer overnight, turning the beef occasionally. Peel and crush (mince) the garlic. Peel the shallots and leave whole. Peel and roughly slice the carrots. Place the meat in a large ovenproof dish and add the other ingredients - garlic, shallots, carrots, bay leaves, sugar, tomato purée (tomato paste). Spoon in two or three tablespoons of the marinade, then cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until tender.
Remove the meat from the ovenproof dish and keep warm. Put the dish on the hob, slowly sprinkle in the flour while stirring and mix everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
Serve Springtime Brisket Roast
and Peppered Cabbage
Always allow roast meat to rest for 15-20 minutes before serving. You can be making the gravy while the meat stands.