Pheasants' Hill Farm Shop

Brisket should be pot roasted. On the top of the stove, heat a little beef dripping (or if not available, olive oil) in a heavy frying pan - brown the joint all over by turning. Remove the joint to a preheated heavy oven proof casserole, add whole onions and whole carrots - you can also add other root vegetables such as swedes or celery. Add approximately 1 glass of red wine, or if preferred, a small cup of beef stock. Bring to the boil on the top of the stove, turn down to a simmer, season with salt and pepper, cover with lid and place in a preheated oven at approximately 170degrees C (150 degrees in a fan oven). Allow 25 minutes to the lb for cooking time. Check every 15 minutes that the liquid has not evaporated - if it has, add a small additional amount of beef stock to cover the bottom of the pan. After the cooking time has elapsed, remove the lid, probe the meat with a meat thermometer (should read above 75degrees C) - also should feel extremely soft and should be breaking up. Carve off a little meat and taste. Adjust the seasoning, and cook for a further time if you judge the roast is not cooked to your liking. When the roast is cooked remove from the roasting tray, cover with foil and keep warm in a warm oven for 30 minutes while you heat the oven to cook the Yorkshire puddings. Pour the roasting fat into a jar and retain in the fridge - use to cook roast potatoes. To make the gravy add 1-2 tablespoons of flour to the roasting pan - stir with the roasting juices and allow to bubble and cook the flour - add approx 1 mug of beef stock, adding stock in small amounts and whisk into the gravy and allow to absorb and cook properly before adding the rest of the stock. When all stock is added, simmer the gravy for approx 5 minutes while stirring constantly to cook the flour. Taste and adjust the seasoning. Carve the meat while hot and serve with Yorkshire puddings and gravy (or you can serve the Yorkshire puddings and gravy as a first course, before the main meal).