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05/10/2013

John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.

Release date:

1 hour, 57 minutes

Last on

Sat 5 Oct 2013 10:03

Brisket Braised in Mustard Barbecue Sauce and Slow Roast Belly of Lamb with Lemon, Parsley and Garlic

Brisket Braised in Mustard Barbecue Sauce and Slow Roast Belly of Lamb with Lemon, Parsley and Garlic

Brisket braised in mustard barbecue sauce 

1kg piece of brisket

1 tablespoon cooking oil

4 onions, peeled and quartered

2 cloves garlic, peeled and chopped

500ml beef stock, made with 1 cube

100g brown sugar

100ml cider vinegar

200ml passata

50ml Worcestershire sauce

1 tablespoon Dijon mustard

 

Cut the brisket in half and heat half the oil in a large pan until smoking hot. Season with salt and seal the beef on both sides. Transfer to a roasting tin and repeat with the remaining oil and brisket.

Fry the onions in the pan and then add the remaining ingredients.

Bring to the boil and pour over the beef. Cover and place in a 160oc preheated oven for 2-3 hours or until fork tender.

Rest for 10 minutes then slice and pour over the cooking juices.

 

Slow Roast belly of lamb with lemon, parsley and garlic

 

1kg deboned lamb belly

Zest and juice 1 lemon

Handful chopped parsley

2 cloves garlic, chopped finely

Salt

2 tablespoons cooking oil

1 tablespoon honey

 

Set oven to 160oc.

Place the belly skin side down on a board.

Season with salt. Mix the garlic, lemon zest, parsley and oil together and spread over the lamb. Roll up tightly.

Place on a sheet of foil and roll as tightly as you can and seal off the edges like a cracker.

 

Place in oven and cook for 1 and a half hours.

Slice the top off the foil and drizzle with the honey.Crank the heat up to 200oc and return to the oven. Cook for 10 minutes to glaze the honey.

Allow to rest and slice the lamb belly.

Drizzle over the juices.