Beef brisket with gravy & roasties
About £3.21 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Beef brisket1.5kg
- Onions2
- Carrots5g
- Stock cubes2 cubes
- Red wine (for cooking)200ml
- Potatoes1.2kg
- Gravy granules30g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 150°C. Season the brisket (1.5kg) and brown it all over in a hot pan.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Sit it on the sliced onions (2) and carrots (5g) in a roasting tin. Pour in the wine and 400ml stock, cover tightly with foil, roast (210 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- For the last hour, par-boil the potatoes (1.2kg) (8 min), rough them up and roast in hot oil at the top of the oven.
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Rest the beef, then slice. Make the gravy with the tin juices.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.