Pot Roast Brisket Beef
A pot roast brisket beef is one on my favourite Sunday dinners and the reason is very simple. It is one of the simplest meals to make, needs minimal effort and all the family love it. Even those with the most limited cooking skills can easily master a pot roast. It really is lazy Sunday cooking and after its in the oven, the dish can be left to take care of itself. If I’m at home during the cooking time I will turn the meat after 2 hours and maybe add additional veg but otherwise I just make sure the timer is on and leave the meat to slowly transform into something quite delicious.
Whats not to love about Brisket? Being one of the cheaper cuts, its great value for money, full of flavour and after a long slow roast what you’ll get is a tender, succulent and flavoursome joint of meat. Unlike the leaner cuts of beef such as silverside and topside, brisket has lots of connective tissue and long slow cooking is essential to break this down. You’ll be rewarded with a tender, succulent and flavoursome joint of meat and this recipe also yields lots of delicious and unctuous gravy and vegetables.
I brown the meat and add a selection of vegetables to the pot and, depending on how you prefer veg, either add at the beginning or half way through cooking time. Carrots and turnip work well added at the beginning and if I’m using parsnips or leeks I add at the half way mark. I’ve listed celery in the recipe but alas its one ingredient I cant eat. Please feel free to add it it works for you.
For larger cuts use a roasting tin
If it’s a smaller joint of meat, I cook in a lidded Le Creuset and for larger cuts I use a roasting tin and cover tightly with foil.
| Servings | Prep Time |
| 4 | 25 mins |
| Cook Time | Passive Time |
| 3-4 Hours | 3-4 Hours |
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Pot roast brisket is a deliciously comforting and easy meal to make and its a dish that will free up time, especially at the weekend. Its also a great dish to make ahead and perfect if you're feeding a crowd.
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- 1.5 - 2 kg rolled brisket
- 4-5 tbsp olive oil
- 2 large onions sliced
- 6 large carrots cut into thick batons
- 2 Celery stocks cut into thick batons
- 3 Cloves of garlic - chopped
- 400 m beef stock
- 2 tbsp tomato purée
- 300 ml red wine
- 2-3 sprigs fresh thyme
- Salt and freshly ground black pepper
- Heat the oil in a large oven proof casserole. Season the beef with salt and pepper, then brown on all sides. Remove and set aside.
- Add the onions, carrots and celery (if using) and cook for about 5 minutes until lightly browned. Add the garlic and cook for a further 1 minute.
- Mix the tomato puree with the beef stock. Return the meat to the pan and add the beef stock and red wine. Slowly bring to a simmer, cover with a tight fitting lid or tin foil and transfer to the oven.
- Cook for 3-4 hours, turning the meat half way through. When cooked, remove the meat and vegetables and reduce the sauce if needed. Alternatively the sauce can be thickened with a roux. See tip below.
- TIPS I usually make this dish in advance and I prefer to do this for a couple of reasons. Brisket has more fat than the more expensive leaner cuts and chilling overnight in the fridge makes it easier to remove the solid flat. Its also easier to slice the joint when cold and I find that red meat casseroles always taste better the next day.
- FREEZING This dish freezes beautifully. Slice the meat as suggested above, return to the sauce and freeze.
- Roux is a thickener for sauces and is easily made with equal quantities of butter and plain flour. I find it handy to keep some roux in the fridge as its a good time saver when a sauce or gravy needs thickening. To make a batch, melt the butter in a small pan over a low/medium heat and add the flour. Cook for 2 minutes and then transfer to a small jar or box and store in the fridge. Roux will store well for a month.
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