I attempted to make a pot roast in the pressure cooker using brisket...bad idea!!, while the vegetables turned out tasty and tender the brisket was tough and tasteless (note to self.. DON'T do that again!!). Anyway, I wasn't about to give up on this rubbery slab of meat, I cut it into thin slices and slow cooked it with some veggies. It turned out delicious, the meat was tender and tasty, I was just glad I didn't have to give it to the dog!!
the offending piece of meat!
Ingredients
800 g cooked brisket
1 onion, thinly sliced
3-4 small potatoes
2 carrots, sliced
2 stalks celery, chopped
80 g round beans, halved
2 cloves garlic, thinly sliced
600 ml beef broth
2/3 cup red wine
1 tbsp tomato puree
1 tbsp Worcester sauce
Method
1. Preheat oven to 160°C (fan forced).
2. Place sliced beef in an oven proof lidded casserole dish. Layer the vegetables and garlic on top.
3. Combine together the broth, puree, Worcestershire sauce and red wine. Pour over the meat and vegetables. Put lid on dish and cook for 3 hours.
A hearty winter warming plate of stew.
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