Beef Pot Roast with Ale & Onion Gravy
We’ve used brisket in our recipe, but feel free to substitute an aitch bone joint or beef LMC if you prefer.
Beef Pot Roast with Ale & Onion Gravy
We’ve used brisket in our recipe, but feel free to substitute an aitch bone joint or beef LMC if you prefer.
- Serves: 4
- Prepare: 15 Minutes
- Cook: 3 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 1 organic beef brisket
- 4 red onions, roughly quartered
- 1 tsp organic black peppercorns
- 3 cloves of garlic
- 324g pouch organic beef bone stock, warmed
- 400ml brown ale
- 4 Sprigs fresh thyme
- 2 organic dried bay leaves
- 1 tbsp redcurrant jelly
- olive oil
- salt and pepper
Method
- Preheat the oven to 150˚C fan or gas mark 3. Add a splash of oil to an ovenproof casserole and heat it over the hob until the oil starts to sizzle. Sear the organic beef brisket on all sides, getting a good brown colour all over. It’ll take a little while and spit a lot, but it’s worth the effort
- Remove the beef brisket and set it aside. Turn down the heat and toss the onions into the pan. When they’re starting to soften add the garlic, taking care to make sure it doesn’t stick or start browning
- Throw in the peppercorns, herbs and redcurrant jelly, giving everything a good stir before returning the meat to the pot. Pour in the organic beef bone broth and the ale, cover the casserole with a tight lid or foil and put it into the oven. Allow to cook for a good three hours until the meat is flaking apart and tender as can be. Serve your beef pot roast with creamy mash and buttered cabbage and green beans
Other recipe ideas
30/03/21 Recipe
Roast Shoulder of Lamb with Anchovy Butter
Lamb and anchovies are a perfect matrimony in this simple recipe
24/10/17 Recipe
Rump Roast with Braised Carrots & Red Wine Jus
The ultimate roast beef, a firm British classic. Served with braised carrots and a rich red wine jus, an all-round family favourite.
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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Grass fed beef can contain up to four times more Vitamin E, a valuable anti-oxidant, than conventional beef. Vitamin E has a vital role repairing cell damage, protecting our health against the effects of ageing and chronic inflammation. Grass fed organic beef is generally lower in saturated fat than conventional beef and therefore is a good meat choice, once weekly, to ensure you can still benefit from its valuable nutrients like high quality protein, iron and Vitamin B12. There are also several other reasons why choosing organic beef is a good idea. Grass fed beef are vital for natural ecosystems to thrive, no pesticides and fertilisers on the land and high animal welfare in organic systems (medicines are only used when absolutely necessary, unlike in the farming of conventional beef animals having a detrimental effect on our health).
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If you are looking for an impressive roasting joint then look no further than beef sirloin, it’s lean but packed with juicy flavour and has even won an award from Taste of the West. It's an easy to cook joint that makes a hearty roast-dinner centrepiece. Because the sirloin is such a big cut of meat, our butchers have boned, rolled and neatly tied it. This means it cooks through evenly and consistently and carving is a doddle.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.