Waitrose and Partners
Slow-roast beef brisket

Slow-roast beef brisket

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.

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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.


Typical values per serving when made using specific products in recipe


2,104kJ/ 505kcals



Saturated Fat












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