Published by Anonymous
seal the brisket by frying in a pan on everyside so it browns slighty about 20 seconds per side.
cut up the onion into four parts and place round the brisket in a casserole dish.
peeland chop the potatoes into largeish sizes. (the size of roast potatoes)
peel the carrots and add them and the potatoes into the dish.
pour over the beef stock and cook for about 2-3hours until the beef is tender.
remove the beef and veg and carve and serve.
use the beef stock as gravy by mixing up two tbs of bisto powder and a little water to make it into a paste. then add to the stock stiring quickly to thicken and avoid lumps.
plop it on your food and da da.