- Meat and poultry
- Cuts of beef
- Beef brisket
A delicious roast beef that's perfect for Sunday lunch or Christmas dinner. Simple, yet incredibly delicious!
80 people made this
- 1 (2.5kg) whole salt beef brisket
- 7 small potatoes, peeled and diced
- 4 carrots, peeled and diced
- 3 cloves garlic, chopped
- 1 medium onion, diced
MethodPrep:15min ›Cook:5hr ›Ready in:5hr15min
- Preheat oven to 150 C / Gas 2.
- Place the brisket in the centre of a roasting tin. Arrange the potatoes and carrots around the sides. Place the onion and garlic on top of the roast and season with salt and pepper. Pour enough water into the tin to almost cover the potatoes. Cover with a lid or thick foil.
- Roast for 5 to 6 hours in the preheated oven, until the roast is so tender it can be flaked apart with a fork.
Reviews & ratingsAverage global rating:(65)
Reviews in English (51)
The cheap piece of brisket was deliciously tasty and tender, however, the veg were soggy, bland and discoloured. Next time I'll cook the meat as described but the veg I'll do separately.-01 Dec 2013
I made this 3/17/08. I believe I have found the recipe for me! I added cabbage during the last 1 1/2 hours. This turned out awesome. This was by far the best corned beef I have ever made. My husband really liked it and made sure he got the leftovers!-20 Mar 2008
I did this recipe in the slow cooker instead and did not add the salt. It turned out fantastic! My family love it!-27 Apr 2008
Pot-roasted beef brisket
Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Best Beef Brisket
Making a giant, roasted brisket for your family or friends is basically the best way to say &ldquoI love you&rdquo through a dish. It&rsquos so comforting, and it&rsquos a showstopper that&rsquos actually ridiculously simple to make. That can be our secret, though. (Want to make brisket even simpler? Try making beef brisket in your slow cooker!)
While the process is simple, there are a lot of ways to screw things up. Make sure to follow these steps and you&rsquoll end up with a beautifully tender piece of meat (and hopefully, lots of leftovers for sandwiches or hash!) every time.
Season early and season well.
The only &ldquoingredients&rdquo in this brisket are salt and pepper, so you want to make sure they do their job. Go for kosher salt and freshly ground black pepper (no shakers here!) to maximize flavor. Take your brisket out of the fridge, season generously on all sides, and leave it out until it gets to room temperature to begin the tenderizing process. Think dry brine, but easier.
Choose the right roasting pan.
Grab your largest, heaviest, high-sided pan. Basically, the pan you only use once a year to roast your turkey on Thanksgiving. A disposable pan is okay if it's all you've got, but a heavy duty one will ensure even cooking and caramelization.
Fat is your friend.
Always roast fat-side-up. When you do that, the fat acts as a self-baster, dripping onto the brisket itself and the potatoes, allowing everything to braise. You don&rsquot want too much fat, though, or things could get greasy. If you have more than ⅛ inch of fat, trim it.
Nail the timing.
Our foolproof ratio is 18 minutes per pound. Stick to that and you'll be golden. Ovens can vary, though, so to really be sure your brisket is cooked through and tender, check with a fork towards the end. Poke it into the middle&mdashthe fork should go through the meat easily, with no resistance.
Make it ahead of time.
If you can, try to roast your brisket a day ahead of when you plan to serve it. After roasting, let it sit and cool slightly, then slice against the grain and place back into its juices. Letting it sit in that liquid allows the brisket to really soak up all those delicious flavors. You know how chicken soup is always better the day after you make it? Yeah, it's like that. Then, reheat at a low temperature before you're ready to serve.
If it's your first time roasting brisket, you can now be confident that you'll absolutely nail it! Check out more holiday brisket recipes here.
- 3 pounds boneless beef chuck roast
- 1 onion, chopped
- 3 bay leaves
- ½ teaspoon ground black pepper, or to taste
- 2 tablespoons garlic powder
- ¼ cup distilled white vinegar
- 1 (14 ounce) can tomato sauce
- ¼ cup chili powder
- salt to taste
Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
Remove meat from slow cooker and discard liquids. Return meat to slow cooker shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
Australian Natural Health Magazine - Nourish
Roast beef is the ultimate treat, but brisket is your thrifty friend &ndash it's a forgiving, wonderful cut of beef with amazing flavour, whether you go for juicy, carveable slices or shreds of beautiful pulled quality meat. You can get a 1kg piece from the supermarket, but it's best to get 2kg from your butcher and make amazing things out of leftovers.
Ingredients (serves 6 plus leftovers)
Total time: 4½ to 5½ hours / 619 calories
- 2kg piece of quality beef brisket
- olive oil
- 2 large onions
- 2 teaspoons English mustard
- 1 bunch of fresh rosemary (30g)
- 1.5kg potatoes
- 500g carrots
- 1 swede
- 1 knob of unsalted butter
- 140g plain flour
- 1 tablespoon blackcurrant jam
- 2 tablespoons red wine vinegar
- vegetable oil
- 2 large free-range eggs
- 100ml semi-skimmed milk
Preheat the oven to 170ºC/325ºF/gas 3. Place a large casserole pan (30cm in diameter) on a high heat. Season the brisket well with salt and pepper and brown it in the hot pan with a lug of olive oil while you peel and slice the onions. Turn the heat off and place the onions underneath the brisket. Spread the fat side of the meat with the mustard and strip over most of the rosemary leaves. Protect the meat with a wet piece of greaseproof paper, then tightly cover the pan with a double layer of tin foil and cook for around 4 hours for carveable meat, or around 5 for pulled meat. Check it halfway and add a splash of water, if needed, sealing the foil back securely.
Meanwhile, peel the potatoes, halving any larger ones, and parboil in a large pan of boiling salted water for 12 minutes. Drain and shake to fluff up, then tip into a roasting tray with a lug of olive oil, a pinch of salt and pepper and the remaining rosemary leaves, and toss to coat. Place in the oven below the brisket for the final 1½ hours. Peel and roughly chop the carrots and swede. Cook in a pan of boiling salted water for 20 minutes, or until soft, then drain. Return to the pan, mash with the butter, season to perfection and keep warm.
Remove the brisket and potatoes from the oven, transfer to a board and cover, then turn the oven to full whack (250ºC/495ºF/gas 8). Put the pan on a medium heat on the hob and stir in 2 tablespoons of flour. Stir in the jam, vinegar, 400ml of boiling water and any resting juices, then simmer until you&rsquore happy with the consistency. Meanwhile, put a 12-hole shallow bun tin into the oven with a little vegetable oil in each compartment, to get hot. Put 100g of flour into a jug with a pinch of salt, whisk in the eggs, then gradually add the milk until you have a smooth batter. Remove the tin from the oven, then quickly and carefully fill each compartment three-quarters full with batter and return to the oven for 10 minutes, or until puffed up and golden. Carve up or pull apart half the brisket, saving half for leftovers. Serve everything in the middle of the table with seasonal greens, and all your usual trimmings.
Recipe from Save with Jamie, published by Michael Joseph, Penguin.
Old-Fashioned Crockpot Beef Brisket
This traditional, old-fashioned recipe for Crockpot Beef Brisket cooks slowly in your slow cooker for a satisfying and warming dinner. This is the perfect dish to make on a cold winter weekend the aroma that drifts through the house as the meat is cooking is incredible.
Brisket is a tough cut of meat since the animal uses it a lot, so it must be cooked with liquid, and slowly for a long period of time. This recipe makes very tender meat with a fabulous flavor that is rich and deep.
You can change the vegetables you put into this recipe with ease. Add some sliced mushrooms, add more garlic, stir in some cubed Yukon Gold or russet potatoes, or add some cubed parsnips. Toward the end of cooking time, you could add more tender vegetables, including bell peppers, zucchini, or frozen peas.
Serve this warming and comforting dish with a simple green salad tossed with mushrooms, grape tomatoes, sliced avocados, and a balsamic vinaigrette dressing. For dessert, a chocolate cake or brownies would be perfect. Serve this menu often during the cold winter months.
Beef brisket recipes
Looking for some beef brisket recipes? You've come to the right place. Brisket is one of the tougher cuts of beef you'll come across – as a result it tends to favour slow-cooking, but it's packed full of incredible flavour if you have the time to dedicate to it.
That said, it is surprisingly versatile, especially compared to other slow-cook cuts of beef like shin and chuck. You can braise brisket in a traditional way, as Alyn Williams does in his Maple brined and braised beef brisket with oyster emulsion recipe, but you can also pot-roast it and get a wonderful tender result – check out Food Urchin's Pot-roasted beef brisket for more on that.
There's plenty you can do besides just braising. In Vietnam, beef brisket is sliced super-thin and served raw in a bowl of pho so it gently cooks in the broth, as Thuy Pham displays with her incredible Beef pho recipe. Andy McLeish's Salt beef brisket with capers, gherkins and smoked mayonnaise is lots of work – Andy brines his brisket, then covers in a dry rub and smokes it to create wonderful slabs of tender salt beef.
Finally of course, there's a longstanding tradition of barbecuing brisket in the USA, particularly in Texas which is famous for beef brisket barbecue – check out our recipe for Burnt ends and Barbecue beef brisket for a handy guide to creating your own.
Beef Brisket recipe!
I really am not a girls’ girl when it comes to food. I don’t gaze in wonder at stunningly decorated multi-tier cakes. I don’t ooh and aah over pretty little chocolates. I have no interest in learning how to make candy.
But I do go gah-gah over sights like this – a giant hunk of flavour loaded brisket.
How to Cook Brisket in Crock Pot
PUT IT IN. Place the brisket in the crock pot. Sprinkle the onion soup mix, garlic powder, and brown sugar over the top of the brisket, and massage gently into the meat. Pour the chili sauce over the top making sure to cover the meat completely.
COOK. Turn on the slow cooker and cook the brisket on low heat for 8 – 10 hours. Remove the brisket from the slow cooker and slice it against the grain. Pour the sauce over the brisket slices to serve. It’s that easy!
Instant Pot Instructions: Place the brisket in the Instant Pot, fat side up. Sprinkle with onion garlic brown sugar. Massage into the meat then add the chili sauce over the top.Cook on high pressure for 80-90 minutes, then let naturally release for 15 minutes before manually releasing the rest of the pressure.
- 1.8kg boned and rolled brisket of beef
- 4-6 garlic cloves, peeled and thinly sliced
- 3tbsp olive oil
- 12 shallots, peeled
- 75g diced pancetta
- 1 large carrot, peeled and diced
- 3 celery sticks – 1 finely chopped, 2 cut into 5cm lengths
- 1 x 75cl bottle fruity red wine
- A few sprigs of thyme
- 2-3 bay leaves
- 2tbsp tomato purée/ketchup
- 1tsp muscovado sugar
- About 300g Chantenay or young carrots
How To Cook Classic Beef Brisket in the Slow Cooker
- Calories 711
- Fat 43.5 g (67.0%)
- Saturated 15.7 g (78.4%)
- Carbs 46.1 g (15.4%)
- Fiber 4.4 g (17.6%)
- Sugars 28.4 g
- Protein 34.7 g (69.5%)
- Sodium 906.0 mg (37.7%)
(3-pound) beef brisket (preferably flat cut)
large sweet onions, thinly sliced
freshly ground black pepper
red potatoes, cut into 2-inch pieces
carrots, peeled and cut into 1-inch pieces
Prepare the brisket, set it in the slow cooker. Pat the brisket dry with paper towels. If your brisket has a particularly thick fat cap, you can remove it now — I almost never bother, though, as the fat makes for an even more luxurious brisket. Sprinkle the brisket on all sides with 1 teaspoon of the salt. Place it in a 6-quart or larger slow cooker.
Brown the onions and garlic over medium-high heat. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook until softened and beginning to brown and char in some spots, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes more.
Add the spices and cook until fragrant. Add the smoked paprika, black pepper, thyme, oregano, and remaining 1 teaspoon salt and cook, stirring occasionally, until very fragrant, about 1 minute.
Move the onions and garlic to the slow cooker, covering the brisket. Carefully transfer the onions over the brisket.
Deglaze the pan with the beef broth, then add the sauce ingredients and bring to a simmer. Return the pan to medium-high heat, add the broth, and use a spatula or wooden spoon to scrape all the lovely browned bits up off the bottom of the pan. Add the ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then pour over the onions and brisket.
Cover and cook on low for 6 to 8 hours. Add the potatoes and carrots to the slow cooker, tucking them around the brisket. Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.
Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.
Make ahead: The brisket can be cooked up to 3 days in advance. Store the brisket and vegetables covered with the gravy. Reheat in the slow cooker or in a baking dish covered with aluminum foil in a low oven.
Storage: Leftovers keep well for up to 5 days. Store the beef covered in extra gravy to keep the meat moist.
Kosher: For kosher cooks, make sure the ketchup is corn-syrup free.