Name: Pot Roast Beef Brisket
Total time: 5 h
Yield: 6
Ingredients: 1.8kg (4lb) boned and rolled brisket of beef; 4-6 garlic cloves, peeled and thinly sliced; 3tbsp olive oil; 12 shallots (400g/14oz), peeled; 75g (2.5oz) diced pancetta; 1 large carrot, peeled and diced; 3 celery sticks – 1 finely chopped, 2 cut into 5cm (2in) lengths; 1 x 75cl (25fl oz) bottle red wine; A few sprigs of thyme; 2-3 bay leaves; 2tbsp tomato purée/ketchup; 1tsp muscovado sugar; About 300g (10.5oz) Chantenay or young carrots

VMG Recipes