This slow-braised beef brisket joint is warming and delicious. Surrounded by soft root vegetables and cooked in an air-tight pot, this tasty brisket is oozing with flavour.
- 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
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.
The best place to get brisket from is your local butchers. Get a cut from the belly as it's cheaper