Brisket of Beef with Oyster Stuffing

Name: Brisket of Beef with Oyster Stuffing
Yield: Serves Eight to Ten
Cuisine: British
Ingredients: salt and freshly ground black pepper; ¼ teaspoon nutmeg; about 15 g/½ oz flour; salt and freshly ground black pepper; 3 rashers streaky bacon, finely chopped; 1.75 kg/4 lb boned brisket of beef; 6 oysters, finely chopped (frozen oysters are fine); 2 tablespoons chopped parsley; 300 ml/½ pint red wine; 300 ml/½ pint beef stock

Preparation info

Serves
Eight to Ten

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Brisket of beef is a little fatty even when cooked very slowly. To counteract this serve with plenty of mashed potatoes. This is a traditional English recipe hardly ever seen today. It well repays the effort involved and is fairly economical.

Ingredients

1.75 kg/4 lb boned brisket of beef
3 rashers streaky bacon, finely

Europe
United Kingdom
Main course

Method

Lay the beef flat on the board, skin side down. Mix together the bacon, parsley, oysters, half the nutmeg, a good pinch of salt and plenty of freshly ground black pepper. Spread this mixture over the brisket, then roll it up from the thin end and tie securely with pieces of string at 3.5-cm/1½-inch intervals. Put the brisket into a roasting tin and dredge it well with the flour. Pour in the win