Beef Brisket

Ok, here’s a lovely dish to celebrate Great British Beef Week. There’s nothing better than a roast of beef for your Sunday dinner and it’s so nice to find a tasty slow roasted recipe that is hassle free. This is a great dish to serve to family or friends. Brisket is an inexpensive cut of meat with an open-grained texture and depth of flavour make it perfect for slow cooking. If you want a quick fix then eat an expensive cut of meat, but if you crave homely warmth and the feeling that all is well with our world (especially when it isn’t) then it’s the cheap, fat-rich cut to head for.

I made this with a smaller cut of brisket weighing about one and half kilo, I used 4 onions and 2 garlic cloves but I kept all the other ingredients the same to ensure we had a plenty of the nice rich sauce.

Anyway here is the recipe, go on give it a go!

Serves 8-10

3kg flat cut beef brisket (most of the fat trimmed)
15g flour
salt & pepper
50ml veg oil
8 sliced onions
50g tomato puree
4 cloves garlic
1 chopped carrot
100ml of water of beef stock
serve with creamy mash and kale.
1. Season the meat, dust with flour, then seal in hot pan and oil for 6 minutes each side (nice and caramelised)
2. Take out the meat, then cook the onions for 15 minutes to caramelise. Turn off heat
3. Sit the beef on top of the onions, spread the puree on top. Chuck the garlic and carrots into the pot.
4. Roast at 180C for an hour and a half.
5. Transfer to a chopping board, slice across the grain about 3mm thick
6. Return to the pot and reassemble, with just a little of the top of each slice showing (sort of push it over slightly).
7. Add about 100ml warm water/beef stock to the pot.
8. Return to the oven and cook for 2 hours more, lowering to 150C.
9. Every 25 minutes, spoon some of the juices over the top.
10. Serve with creamy mash and kale or cabbage.