Slow-cooked roast beef brisket recipe

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serves:

8

Skill:

easy

Prep:

15 min

Cooking:

6 hr

Nutrition per portion

RDA
Calories 488 kCal 24%
Fat 21g 30%
  -  Saturates 7g 35%

Letting this beef stew cook slowly in a slow cooker or low oven makes it deliciously tender and full of flavour. With the carrots, celery, white wine and herbs, the beef also makes a delicious gravy simply from its own cooking juices. Serve up with your usual roast trimmings or mashed potatoes and cabbage wedges for a delicious family meal.

Ingredients

  • 1.8kg boned and rolled brisket of beef
  • 4-6 garlic cloves, peeled and thinly sliced
  • 3tbsp olive oil
  • 12 shallots, peeled
  • 75g diced pancetta
  • 1 large carrot, peeled and diced
  • 3 celery sticks – 1 finely chopped, 2 cut into 5cm lengths
  • 1 x 75cl bottle fruity red wine
  • A few sprigs of thyme
  • 2-3 bay leaves
  • 2tbsp tomato purée/ketchup
  • 1tsp muscovado sugar
  • About 300g Chantenay or young carrots

Method

  • Make deep cuts in the beef and push garlic slivers down inside. Season the meat. Set the oven to 160°C/320°F/Gas Mark 3.

  • Heat 1tbsp oil in a large frying pan and brown the meat all over. Put in a casserole or a warmed slow-cook pot. Add 1tbsp oil to the pan with the shallots and brown them. Set aside in a bowl. Reduce the heat and cook the pancetta, diced carrot and celery for 5 minutes.

  • Pour in the wine, add the thyme, bay leaves, tomato purée/ketchup and sugar. Bring to a simmer and pour over the beef in the casserole or pot. Cover and cook in the oven for 2½-3 hours or in the pot on High for 4 hours.

  • Add the shallots, carrot and rest of the celery. Cover and cook in the oven for another 1½ hours or in the pot for 2-3 hours. 

  • Put meat on a serving platter with the veg, cover with foil and leave for 10 minutes. Boil the cooking juices in a pan to reduce and thicken. Season. Serve the meat, along with mashed potatoes and wedges of cabbage.

Top tip for making Slow-cooked roast beef brisket

To make shallots easier to peel, put them in a pan, cover with cold water, bring to the boil and simmer for 5 minutes. Cool them under cold running water and peel.

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