POT ROAST BRISKET

POT ROAST BRISKET

Serves 6

3.5 Syns for the entire recipe

1 x 1.3kg/3lb lean brisket or silverside joint
50g diced chorizo - 3.5 Syns
2 cloves of garlic, finely chopped
2 red onions, chopped
1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
300ml hot beef stock
400g can chopped tomatoes
2 bay leaves
2 tbsp. freshly chopped thyme leaves

Pre-heat the oven to 170C/Gas 3.
Season the joint, place in a sprayed frying pan with the chorizo and brown all over. Transfer to a plate.
Re-spray the frying pan, if necessary, and add the remaining ingredients, cooking over a moderate heat for 3-4 minutes. Add to the casserole dish, placing the joint and chorizo on top of this mixture.
Cook for two and a half to three hours in the oven, basting the joint occasionally.

Could be cooked in a slow cooker instead, either without liquid or reduce the liquid to 100ml and cook on High for 4-6 hours or Low for 8-10 hours.