Roast Brisket with Redcurrant Juice
Brisket is a difficult meal for July, so this was lightened with redcurrrant juice and roasted tomatoes.
To celebrate Flora's term ending I cooked a rolled brisket from Tom's farm.
Largely following the River Cottage recipe I made it less autumnal by adding half a pint of juice from our redcurrants and two tablespoons of (a third of a jar) of Sainsbury's slow roasted tomatoes.
### Ingredients
* Rolled brisket 1.5kg
* Potatoes
* Carrots
* Onions
* Celery
* Garlic (ours)
* Dried thyme, salt, pepper, fresh bay, fresh thyme, marjoram
* 1 teaspoon of English mustard
* A cup full of red wine
* Half a pint of redcurrant juice
Flat roast for 30 minutes at 220°
Remove from oven, allow to cool for about 10 minutes, removing fat that has run out
Stab and add garlic, also to both ends of the roll
Wrap and roast in a new pan slowly for two hours at 150°
Prepare vegetables, I tend to microwave in order of cooking time and add to new pan.
Roast the vegetables on high as you prepare and add them in order, tomaties last.
Unwrap the joint, remove any additional fat that has drained out.
Add joint ontop of vegetables (on a bed of the herbs) and poor over the redcurrant juice, any non-fat juices saved, mustard, red wine (mix separately before pouring).
Cook hard, possibly covered, for 20 minutes.
Serve with greens and red wine.
Largely successful, with a fantastic flavour, but a bit dry and chewy. Maybe cook in foild for another hour, or casserole after roasting.
