Spiced Beef Pot Roast

This pot roast is slow-cooked with roasted vegetables and beef, which slowly releases juices giving you a delicious saucy meal.

Prep time: 10 minutes

Cook time: 190 minutes

Servings: 4 people

Preparation

Heat half the oil in a large flameproof casserole dish over a medium to high heat.

Add the onion, peppers, garlic and chillies and cook for 5 minutes or until a lightly browned. Transfer to a plate, cover with foil and set aside.

Add the remaining oil to the pan and seal the brisket by turning it in the oil until evenly brown all over.

Carefully spread the beef with the harissa paste, then pour over the soy sauce and hot stock.

Stir in the star anise and ginger, cover with a lid and cook in the oven for 2 hours.

Remove the lid and stir in the onion and pepper mixture. Return the casserole dish to the oven without the lid and cook for a further 1 hour. Serve with carrot and swede mash.

 

Ingredients

2 tbsp olive oil
1 brown onion, sliced
2 yellow peppers, thickly sliced
2 red peppers, thickly sliced
2 cloves garlic, crushed
2 mixed chillies, shredded
1kg beef brisket
2 tbsp harissa paste
75ml soy sauce
600ml hot beef stock
2 star anise
10g ginger, peeled and sliced
carrot and swede mash, to serve

Ingredients

2 tbsp olive oil
1 brown onion, sliced
2 yellow peppers, thickly sliced
2 red peppers, thickly sliced
2 cloves garlic, crushed
2 mixed chillies, shredded
1kg beef brisket
2 tbsp harissa paste
75ml soy sauce
600ml hot beef stock
2 star anise
10g ginger, peeled and sliced
carrot and swede mash, to serve

Preparation

Heat half the oil in a large flameproof casserole dish over a medium to high heat.

Add the onion, peppers, garlic and chillies and cook for 5 minutes or until a lightly browned. Transfer to a plate, cover with foil and set aside.

Add the remaining oil to the pan and seal the brisket by turning it in the oil until evenly brown all over.

Carefully spread the beef with the harissa paste, then pour over the soy sauce and hot stock.

Stir in the star anise and ginger, cover with a lid and cook in the oven for 2 hours.

Remove the lid and stir in the onion and pepper mixture. Return the casserole dish to the oven without the lid and cook for a further 1 hour. Serve with carrot and swede mash.