A slow braise lends itself well to big cuts of meat – but if there isn’t a crowd to feed, a large joint can seem excessive. The answer? Freeze the leftovers, then adapt them into exciting new dishes. It’ll save on your energy bill and save you time too – most of the work has been done already
RECIPES AND FOOD STYLING: EMILY GUSSIN. PHOTOGRAPHS: INDIA WHILEY-MORTON
Make the most of your freezer.
YOUR BASE RECIPE Pot-roast brisket with ale and onions
Serves 8-10 Hands-on time 30 min Oven time 3 hours 20-30 min
MAKE AHEAD
Freeze in portions for up to 3 months, defrosting in the fridge overnight before reheating or repurposing.
• 2 tbsp olive oil
• 1.75kg grass-fed British beef brisket, ideally regeneratively farmed
• 6 small onions, quartered
• 2 tbsp plain flour
• 500ml dark ale
• 750ml beef stock
• 1 tbsp Worcestershire sauce
• 8 garlic cloves, peeled but left whole
• 1 bay leaf
1Heat the oven to 150°C fan/gas 3½. Heat the oil in a large hobproof casserole (one with a lid) over a high heat. Sear the brisket for a few minutes on each side until golden all over. Use tongs to lift it onto a plate.
2Turn the heat down to medium, add the onions to the pot and cook for 15 minutes until softened and golden. Stir in the flour, cooking for a minute, then pour in the ale, stir and simmer for 5 minutes. Add the beef stock, Worcestershire sauce, garlic and bay, then lower the brisket into the liquid. Bring to a simmer, then cover with a lid and put in the oven. Cook for 3 hours, turning the meat over halfway through.
3Remove the lid and return to the oven for 20-30 minutes to reduce and thicken the sauce. Serve with mashed potato, greens and hot sauce, or remove the brisket and bubble the sauce to reduce it further, then pile slices of the brisket and the sauce-coated onions into buns. Use the leftovers to make one of our variations, right.
Per serving (for 10) 481kcals, 32g fat (12g saturated), 35g protein, 11g carbs (5.4g sugars), 0.6g salt, 1.1g fibre
