Wine and Brisket Pot Roast

Charmaine Lu -
  • 1.2kg rolled and tied beef brisket
  • 4 tbsp oil
  • 4 onions, 2 sliced, 2 quartered
  • 3 thyme sprigs
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 500ml beef stock
  • 200ml red wine
  • 4 chopped carrots
  • 6 chopped celery sticks
  • Preheat the oven to 160C. Season the brisket all over and brown in 2 tbsp of oil in a large casserole for 10 mins, turning regularly. Remove from the pot and set aside. Add the sliced onion to the casserole and fry for 5 mins or until browned, then stir in the thyme and bay leaf and return the beef to the pot. Add the stock, tomato paste and wine, and simmer - covered - for 3 hours, turning once.
  • Fry the quartered onions for 5 mins, then add the celery and carrots and cook for 5 mins. Remove the beef from the oven and add the vegetables to the casserole. Season well. Cover and cook for another 90 mins. When ready, slice the brisket and serve with the vegetables, gravy and some mashed potatoes.
5 hrs
6 serving