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INGREDIENTS
| 3 lb |
|
1.5 kg |
|
Brisket or Blade Pot Roast |
| 2 tbsp |
|
30 mL |
|
EACH Dijon mustard and brown sugar |
| 2 |
|
2 |
|
cloves garlic, crushed |
| 1/4 tsp |
|
1 mL |
|
nutmeg |
| 3 |
|
3 |
|
large onions, sliced |
| 1 cup |
|
250 mL |
|
EACH beer or ale and beef stock |
| 6 |
|
6 |
|
carrots, peeled and quartered |
| 3 |
|
3 |
|
parsnips, peeled and quartered |
| 6 - 8 |
|
6 - 8 |
|
medium new potatoes |
PREPARATION TIME: 15 minutes
COOKING TIME: 3 hours
DIRECTIONS
|
Place roast in oven-proof dish. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions. Pour beer and stock over top and season with salt and pepper. Cover and place in preheated oven at 325°F (170°C) for 1-1/2 hours. Add vegetables around beef and cook covered for another 1-1/2 hours, removing lid for last 20-30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 1 tbsp (15 mL) cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 467 Calories |
|
17 g Fat |
| 31 g Protein |
|
49 g Carbohydrates |
TIP
|
A dark beer (ale) will give a richer flavour. Parsnips may be replaced by turnip.
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