Pot roast brisket
Joint of brisket (ours was about 1kg??)
Bottle of stout/ale/beer/something that isn’t lager, I used approx 300ml
Beef stock enough to nearly cover, I made this with a new bisto beef stock pot thingy
Salt and pepper
Chop onions and carrots into chunks, not too small or they will disintegrate! Put in your casserole dish or slow cooker, add the beef joint and season well. Pour over stock and stout. Put in the oven on 140c ish for about 4-5 hours, obviously you can leave it longer on a lower heat or do it in a slow cooker. Once cooked remove meat to a board and carve (if carve is the right word, it’ll fall apart!) Bring gravy to the boil on the hob and thicken with flour if you think it needs it.
Serve with mash and greens. Yum!
Sausage and bean casserole
Quite funny that it’s this as my dad made a sausage casserole once a week for years and really put us all off it but I quite enjoy it now!!
Sausages-quantity depends on the size of your family, I usually work on 2 each-ish! ( Browned first if you are as averse to an anemic looking sausage as I am! )
Tin of mixed beans or bean of your choice, baked beans will work too
Chicken stock approx 250ml
Salt & pepper
I’m of the throw it all in school of cooking so the method is just that!
Put everything bar the lentils in the pan, bring to the boil, then simmer for at least 25mins(can be left on low or in a low oven for a good while without spoiling)
20 minutes before you want to eat turn up the heat slightly and add the red lentils, these will mop up any remaining stock and thicken the casserole nicley. It is ready once the lentils are cooked.
Serve with some nice crusty bread to mop up the juices.
Can also be done in a slow cooker