Today had pot roast written all over it – a crisp, bright autumnal
day following a damp, chilly bonfire party last night in the grounds – perfect for a piece of brisket to sit patiently in a pot and eek out all its goodness for us to savour later on this afternoon. This morning was our remembrance service and time to say a few words of my own in quiet reflection for those in my family who gave their lives in the Great War – Charlie and Paddy Conville and Alfred Bradbury. A brisk walk home through yellow and golden leaves cheered me up and there is nothing more therapeutic than chopping and fiddling in the kitchen.
Oven on to preheat at 140c. I then seared a locally reared 1kg piece of rolled brisket in hot lard in a casserole, removed it to one side , whilst I browned two carrots cut into chunks, 3 sticks of celery, two onions sliced and 3 cloves of garlic left whole. After about 5 minutes on a medium heat, I then added two quartered plum tomatoes, 3 bay leaves and returned the meat to sit king-like on this flavoursome throne. A little salt and pepper and a good sprig of thyme from my garden tucked under the beef were added before I placed a sheet of foil over the pot followed by the lid. It has gone in the oven for about 3 hours. When it is ready, I shall remove the meat to a warm plate and the veg – then make a little roux and thicken the juices into a gravy. I will let you know how it goes! Right, time to settle in front of the woodburner and watch the football!
I leave you with some random shots of last night’s fireworks! Kaboom!