Brisket Pot Roast
Brisket Pot Roast



  • 1.2kg rolled and tied brisket of beef
  • 4 tbsp oil
  • 4 onions, 2 sliced and 2 quartered
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 tbsp tomato puree
  • 500ml beef stock
  • 200ml red wine
  • 4 carrots, cut into chunks
  • 6 celery stalks, cut into chunks
  • Salt and pepper
  • Preheat the oven to 160C. Season the beef well, then heat 2 tbsp of oil in a large casserole and brown the rolled meat all over for about 10 mins. Remove from the casserole and set aside.
  • Add the sliced onions to the casserole and fry for 5 minutes or until browned. Stir in the thyme and bay leaf, then return the meat to the pot. Add the tomato puree to the stock, and pour around the beef. Add the wine, simmer gently for a few minutes, then pop the lid on and cook in the oven for 3 hours, turning half way through.
  • Meanwhile, fry the quartered onion in a pan for about 5 minutes, then add the carrots and celery and fry for 5 minutes more to lightly brown. Once the three hours have passed, nestle the veggies around the meat, then cover and return to the oven for 1.5 hours more. Remove the beef from the casserole, carve, and serve with the vegetables and your choice of sides.
5 hrs
5 serving

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