Slow-roast beef brisket

Name: Slow-roast beef brisket
Prep time: 15 min
Cook time: 4 h 10 min
Total time: 4 h 25 min
Yield: 8
Ingredients: 2 tbsp olive oil or beef dripping; 1.7 kg Aberdeen Angus boned and rolled beef brisket; 6 large garlic cloves, peeled; 4 medium red onions, cut into wedges; 20 g pack fresh thyme; 2 bay leaves; 75 ml red wine; ½ tbsp red wine vinegar; 25 g pack flat leaf parsley, leaves roughly chopped

This slow-roast beef by Gill Meller features a wonderful brisket cut of beef with a deep, rounded flavour. It responds really well to slow cooking, becoming so very tender. 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.

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

3.5 out of 5 stars(3) Rate this recipe

Serves8
CourseMain meal
Prepare15 mins
Cook4 hrs 10 mins
Total time4 hrs 25 mins

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Ingredients

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

Method

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
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)
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.