Slow-braised beef brisket
- 2 level tbsps beef dripping or sunflower oil
- 750g rolled brisket
- 1 onion, peeled and cut into wedges
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 4 sticks celery, chopped
- 1 small swede, peeled and cut into chunks
- 300ml beef stock, hot
- 1tbsp plain flour
- Large knob butter, softened
- Salt and freshly ground black pepper
The best place to get brisket from is your local butchers. Get a cut from the belly as it's cheaper
- Set the oven to 140°C/275°F/Gas Mark 1. Heat the dripping or oil in a solid-based, heatproof frying pan and brown the meat on all surfaces, pressing it down as it cooks to brown the maximum surface area, then transfer to a plate. Add the vegetables to the pan and cook for few minutes, until they start to brown.
- Put the meat in a casserole dish and arrange the vegetables around it. Pour in the stock, cover the casserole dish with a lid or foil and cook the brisket in the centre of the oven for about 3 hours, or until the meat is really tender.
- Transfer meat and vegetables to a warmed serving plate. Mix the flour into the butter to give a paste. Place the casserole dish on the hob and gradually add the butter mixture, stirring, so it thickens the juices in the pan. Season to taste.
- Slice the brisket and serve with the vegetables and gravy spooned on top, with plenty of mash to soak up the juices.
Nutritional information per portion
- Calories 293(kcal)
- Fat 13.5g
- Saturates 4.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.