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    Slow-roast beef brisket

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    Slow-roast beef brisket

    By Gill Meller

    “Brisket is a wonderful cut of beef with a deep, rounded flavour. It responds really well to slow cooking, becoming so very tender. I like to roast it gently for several hours in a heavy casserole dish or cast-iron pot. This helps the meat stay lovely and moist, and creates fantastic juices to serve with it at the end.”


    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 4 hours 10 minutes
    • Total time: 4 hours 25 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 8


    2 tbsp olive oil or beef dripping
    1.7kg Aberdeen Angus boned and rolled beef brisket*
    6 large garlic cloves, peeled
    4 medium red onions, cut into wedges
    ½ x 20g pack fresh thyme
    2 bay leaves
    75ml red wine
    ½ tbsp red wine vinegar
    ½ x 25g pack flat leaf parsley, leaves roughly chopped 


    1. Preheat the oven to 140˚C, gas mark 1. Heat the oil or dripping in a wide, heavy-based, flameproof, lidded casserole dish until it’s nice and hot. Season the brisket, then carefully put in the pan. Fry the meat in the fat, turning occasionally, for 4-5 minutes, until it becomes a deep golden colour.

    2. Tuck the garlic cloves, onion wedges, thyme and bay leaves around the meat, then add the wine and 250ml water. Put a lid on the pan and pop it in the oven. Cook for 4 hours, turning the meat once or twice during this time (try not to break up the onions too much).

    3. Remove the beef from the oven and carefully lift it onto a large, warm platter to rest. Arrange the onions and garlic around the meat. Meanwhile, skim off any excess fat from the juices in the casserole dish, then set over a medium heat. Add the red wine vinegar. Bring to a low simmer and cook for a minute or so. Carve the meat into thick slices, then spoon the sauce over it, scatter with the parsley and bring to the table. I love to serve this with rich, buttery, soft polenta but it is equally delicious served with mash.

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