To go with your Yorkshire Pudding - Roast Beef on a budget

Pot Roast Beef

This would be most appropriate if all the people in a flat are sharing a meal - perhaps a Sunday lunch. 

In the butchery department choose the leanest piece of brisket you can find.  Brisket is a cheap cut of beef but that doesn't mean that it is nasty, in fact it can be the most succulent and tender meat you could find.

• Rinse the meat under the cold tap and pat dry with kitchen roll.
• Melt a little oil in a large pan on the hob and brown all sides of the meat.  (This step can be omitted if you don't want to do it)
• Place the brisket in a deep casserole dish (or slow cooker if you have one) and cover with water.  I use boiling water just to speed things up.  Add a bay leaf if you have one, at this stage you can add a stock cube if you wish or you can leave it until you are making the gravy.
• Put the lid on the dish and place in the oven at about 180 deg Gas Mark 4 for 2 -3 hours, the longer you leave it the better it will be.  If using a slow cooker it is best to put it in the previous night and let it cook overnight. (If it is for Sunday lunch, if it is for an evening meal put it on in the morning)  You can switch it off when you get up and just leave it in the pot until you need it.
• About 20 minutes before you need the meat (i.e. when you put the vegetables on to cook) remove it from the pot, place on a plate and cover with foil.*

* Once the meat is covered in foil, if you invert another plate on top of it and then stand something heavy on it to press it down a little, the meat will slice better and will therefore give more servings.  This however is optional, I personally prefer not to do it as the meat loses a lot of its succulence.

To make gravy

place some of the stock into a pan, with a stock cube (or gravy granules if you prefer) if you haven't used one earlier, bring tUo the boil, then reduce the heat and simmer, stirring until the stock cube is dissolved. 

If you are using gravy browning add that now 

Put one tablespoon of cornflour into a cup and add a little cold water, stirring to a loose paste, if the cornflour feels resistant to stirring add a little more water until it loosens up.

Remove the pan from the heat and allow any bubbling to subside, then add about half of the cornflour mixture stirring all the time, return to the heat and bring back to the boil.  If the gravy isn't thick enough repeat the process with the rest of the cornflour mixture always remembering to remove the gravy from the heat before adding the cornflour otherwise it will go lumpy.

Remember that gravy is not scary - if it goes lumpy you can either whisk the lumps out or you can put it through a sieve.  If it is too thick, add more water, if it is too thin, make more cornflour paste and add that.

If you prefer onion gravy, slice an onion and fry it in a little butter and oil until it is translucent.  Sprinkle the cornflour over the onions, stir it in and then add boiling water stirring all the time.  Add stock cube and browning or gravy granules keep stirring until it is boiling and then reduce heat and simmer.