How to Cook Heritage Beef Pot Roast Brisket

Name: How to Cook Heritage Beef Pot Roast Brisket
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 x 1.25kg Beef Brisket Joint; 1 x tsp. duck or beef fat; 2 x onions; 2 x celery sticks; 3 x carrots; 2 x cloves garlic; 3 or 4 sprigs thyme, leaves only; 250ml red wine; 300ml chicken or beef stock; 1 x tbsp. corn flour mixed with a little cold water; Hand full picked parsley leaves, chopped

20 mins
easy
4

Recipe by

Jeff Baker

Ingredients

1 x 1.25kg Beef Brisket Joint
1 x tsp. duck or beef fat
2 x onions
2 x celery sticks
3 x carrots
2 x cloves garlic
3 or 4 sprigs thyme, leaves only
250ml red wine
300ml chicken or beef stock
1 x tbsp. corn flour mixed with a little cold water
Hand full picked parsley leaves, chopped

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Method

Preheat your oven to 140ºC fan assisted or 150ºC for ovens without a fan.
Choose a suitable sized ovenproof casserole with a tight fitting lid.
Season the meat just prior to colouring with good quality sea salt.
Make a mirepoix by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a sprig of thyme and the garlic cloves.
Take a large, heavy based frying pan and place the joint fat side down onto the pan, searing the beef all over until a rich brown colour, then transfer to the casserole dish.
Next fry the mirepoix until lightly coloured & add to the casserole dish.
Add the red wine and beef stock, then cover & gently cook for 4 hours or until the meat is meltingly tender when pierced.
Carefully pass the stock from the casserole dish then reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and whisked into the boiling stock.
Pour the thickened stock (gravy) over the meat and vegetables & serve piping hot finished with the chopped parsley.