Hugh Fearnley-Whittingstall - This is the perfect recipe for an easy, lazy weekend lunch. Just make sure you get the brisket in the oven first thing in the morning, and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.
Slow-roast brisket with roasted vegetables
- Preparation time: 20 minutes
- Cooking time: 5 hours 30 minutes
- Total time: 5 hours 50 minutes
- 700g Potatoes, peeled and cut into chunks
- 650g Carrots, peeled and cut into chunks
- 500g Celeriac, peeled and cut into chunks
- 500g Small onions or shallots, peeled
- 1 Boned, rolled beef brisket (about 2.5kg),
- 2–3 tbsp Rapeseed or olive oil
- 8 Garlic cloves, unpeeled and lightly crushed
- 3 Bay leaves, lightly crushed
- 5–6 Thyme sprigs
- Preheat the oven to 200C/ gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes.
- Take it out of the oven; turn down the temperature to 140C/gas 1. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender.
- Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 160C/gas 3. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.