Pot-roasted brisket

British recipes Pot-roasted brisket recipe

delicious magazine
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Date Published:
30/11/2007

Slow cooked with a variety of winter vegetables for a warming treat.

Serves 6
Ready in just over 2 1/2 hours

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Nutritional Information

Per serving:
742kcals
54.2g fat (23.8g saturated)
51.2g protein
13g carbs
8.6g sugar
1.4g salt

Ingredients

  • 2 tbsp olive oil
  • 1.5kg piece boned and rolled beef brisket
  • 100g thick-cut rindless bacon, cut across into strips
  • 50g butter
  • 2 parsnips, cut into long wedges
  • 1 large fennel bulb, cut lengthways into 8 wedges
  • 2 small leeks (about 225g), cut into lengths
  • 4 carrots, thickly sliced
  • 2 celery sticks, sliced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 300ml chicken stock

Method: How to make pot-roasted brisket

1. Preheat the oven to 150°C/fan130°C/gas 2. Heat the oil in a casserole large enough to snugly fit everything. Season the brisket all over, add to the casserole and brown on all sides. Lift out onto a plate. Add the bacon and fry briefly until golden brown. Set aside on another plate. Pour away any excess oil.

2. Melt the butter in the casserole over a medium heat. Add the vegetables and herbs. Season. Cook gently for a few minutes until lightly browned. Add the brisket, bacon and stock, then cover with foil and a tight-fitting lid and cook in the oven for 2-2 1/2 hours.

3. Put the brisket on a board and carve thin slices. Skim excess oil from the casserole and boil for a couple of minutes. Serve with the juices and mustard.

© delicious. magazine

Drink note

Don't overdo it with a heavy red – a good quality, juicy Beaujolais hits just the right note.

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