Proper Brisket Pot Roast

Charmaine Lu -

  • 1.2kg beef brisket, rolled and tied
  • 4 tbsp oil
  • 4 onions, 2 quartered and 2 thinly sliced
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 tbsp tomato puree
  • 500ml beef stock
  • 200ml red wine
  • 4 carrots, cut into large chunks
  • 6 celery stalks, cut into large chunks
  • Preheat the oven to 160C. Season the beef well and brown in a large casserole with 2 tbsp of oil for 10 mins. Remove and set aside. Add the sliced onions to the pot and cook for 5 mins, then stir in the bay leaf and thyme, along with the brisket joint, tomato puree, stock and wine. Cover with the lid and cook in the oven for 3 hours, turning the brisket half-way through.
  • Heat a tbsp of oil in a large frying pan and fry the quartered onions for 5 mins, then add the celery and carrots and cook for 5 mins more. Remove the beef from the oven and nestle the vegetables around it, then cook - covered - in the oven for another 2 hours. When ready, remove the beef, slice into thick portions, then serve with the vegetables and the sauce from the pot as a gravy. Yum!
5 hrs
5 serving