Slow-Roast Brisket with Red Wine Sauce

Charmaine Lu -

  • 2 tbsp beef fat
  • 1.7kg rolled beef brisket
  • 6 peeled garlic cloves
  • 4 red onions, cut into wedges
  • 2 bay leaves
  • 10g thyme sprigs
  • 75ml red wine
  • ½ tbsp red wine vinegar
  • 15g chopped parsley
  • Preheat the oven to 140C. Heat the beef fat in a casserole, season the rolled brisket, then brown all over in the pan for 5 mins. Tuck in the onion wedges, garlic, thyme and bay leaves, then add 250ml water, the wine, and plenty of seasoning. Pop the lid on the casserole and cook in the oven for 4 hours, turning twice throughout the cooking time.
  • Remove the joint from the casserole and leave on a platter to rest with the onions and garlic. Skim the excess fat off the pan juices, then set on the hob and bring to a simmer. Add the vinegar, cook for 2 mins, then carve the meat into slices and spoon over the sauce. Scatter with parsley and serve with creamy mashed potato.
4 hrs 30 mins
8 serving