ONE-PAN WEEKEND SAVERS

BBC chef Tom Kerridge uses inexpensive cuts of meat and clever tricks to make these all-in-one lunches

- TOM KERRIDGE

‘We didn’t have much money when I was growing up, but my mum always managed to put a Sunday roast on the table. Sometimes it was her famous sausage loaf, but other times she’d use cheaper cuts like the ones I’ve used in these recipes. As well as being of good value, these cuts of meat often have more flavor – they just require a bit more effort than simply putting them in the oven to roast. The beauty is, you can add other ingredients to the pan to make a complete meal in one. I never felt like I was missing out as a kid just because we weren’t eating prime cuts, and these recipes totally prove that point.’ Tom

Braised brisket pot roast

This is my favorite way to cook brisket. Brisket can be a bit tricky to time, as it could be tender in as little as three hours, so after that point, check it every 30 minutes.

SERVES 6 PREP 5 mins plus resting COOK 3-5 hrs EASY

1 beef stock cube, crushed

1 tsp dried tarragon

2 tsp cracked black pepper

2kg rolled beef brisket

1 tbsp sunflower oil

500-550ml bottle of

0.0% dark ale

2 tbsp beef extract

1 tbsp muscovado sugar

2 tbsp dried onion flakes

500ml beef stock long stem broccoli, to serve (optional)

1 Heat the oven to 150C/130C fan/ gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over medium-high heat, add the brisket, and brown well on all sides.