Pot Roast

Serves 4

Ingredients:

Brisket joint of Terrick Beef

Shallots

Garlic

Mushrooms

Red wine

Beef stock

Redcurrant jelly

Thyme

Black pepper

Cornflour

Prunes

Dried apricots

(Quantities according to your own particular taste)

Method:

• Place brisket joint of Terrick Beef into a casserole dish and pour in sufficient red wine to cover at least one third of the joint.
• Heat over to 200oC.
• Add thyme, black pepper and a few spoonsfuls of redcurrant jelly.

            Leave to marinate for an hour.

• Add shallots, garlic, cut up prunes and cut up dried apricots.
• Mix one beef stock cube with some gravy granules and hot water and pour into casserole dish.
• Place beef in oven for 10 mins on high heat, then turn down to 100oC and cook for five hours. 
• Check occasionally and turn beef joint over.
• Half an hour before taking the joint out of the oven mix some cornflour with a little water and then pour into the casserole to thicken the sauce.

Serve with cous cous and mashed root vegetables (parsnips, carrots, sweet potato, turnip/swede and butternut squash).