This is a bit of a cheat really - because I was busy on my book I sent Finn down to dig out the recipe and the ingredients and get it all into the oven. It took him 40 mins, with the remaining 20 mins (he's paid by the hour) he got ready the yorkshire pudding batter. This may seem an odd dish for a weekday night, but I buy a "roast" of some sort every week and this week it was brisket - which is nice and cheap and tastes good.
Finn did it all very well and the beef and the yorkshire were excellent. We ate them with etuvee potatoes, carrots, beans and broccoli. We ate leftover scraps of cherry cake and oreo ice cream for pudding.
Brisket
Take a piece of brisket, less than 1 kg, and roll in flour that has been mixed with some powdered mustard, dried or fresh thyme, chopped garlic, salt and pepper - brown on all sides in a little oil (or dripping if you are lucky enough to have any.). Then put into a pre-warmed china oven dish with a lid, pour in about half a glass of wine or cider and put into a low oven, Gas 2-3... It then needs to be cooked for 2.5 - 3 hours depending on size (larger means longer)... you can turn it over after an hour or so and baste it.
I am not giving you the recipe for Yorkshire pudding - which also came from Jocasta Innes' Paupers' Cook Book. But suffice it to say, it worked perfectly.
What I ate today
All of the above, plus a couple of glasses of 2004 Fronsac - nice!
Finn did it all very well and the beef and the yorkshire were excellent. We ate them with etuvee potatoes, carrots, beans and broccoli. We ate leftover scraps of cherry cake and oreo ice cream for pudding.
Brisket
Take a piece of brisket, less than 1 kg, and roll in flour that has been mixed with some powdered mustard, dried or fresh thyme, chopped garlic, salt and pepper - brown on all sides in a little oil (or dripping if you are lucky enough to have any.). Then put into a pre-warmed china oven dish with a lid, pour in about half a glass of wine or cider and put into a low oven, Gas 2-3... It then needs to be cooked for 2.5 - 3 hours depending on size (larger means longer)... you can turn it over after an hour or so and baste it.
I am not giving you the recipe for Yorkshire pudding - which also came from Jocasta Innes' Paupers' Cook Book. But suffice it to say, it worked perfectly.
What I ate today
All of the above, plus a couple of glasses of 2004 Fronsac - nice!
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