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.

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

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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

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.

Typical values per serving when made using specific products in recipe