Beef Brisket Pot Roast

A cooked meat sliced on wooden board, bowl of roast potatoes and carrots

This is a meat lovers’ feast! A top quality beef brisket cooked as a simple pot roast. Just sear the meat before cooking it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. Brisket is a cut of meat from the breast or lower chest and it is highly flavourful and perfect for slow braises.

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Prep Time 15

Cook Time 5

Total Time 5 15

Course Dinner

Servings people

Ingredients

1.5 kg Top quality beef brisket roast
2 tbsp Olivado avocado cooking oil
pinch of salt & pepper
2 red onions sliced
3 garlic cloves crushed
1 sprig Superb Herb thyme
2 sprigs Superb Herb rosemary
4 Superb Herb bay leaves
1 ½ cups beef stock
2 tbsp Chantal Organics tomato paste
½ cup red wine

Instructions

Preheat the oven to 160°C.
Season the beef well all over with salt and pepper. Heat oil in a large flameproof casserole and brown the beef over a high heat for 8–10 minutes, turning every couple of minutes. Remove the beef from the casserole and set aside.
Fry the onions in the same casserole for 5 minutes or until browned. Stir in the garlic and herbs. Return the beef to the casserole. Stir the tomato paste into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob. Cover with a lid and cook in the oven for 2 hours.
Remove from the oven, turn the meat over. Baste the meat with the surrounding sauce. Return to the oven to cook for a further 2–2.5 hours, until the meat is tender and can be pulled easily with a fork.
Cover with foil to keep warm and rest for 20 minutes.
Serve with roast potatoes, carrots, steamed greens and mustard jus.

Notes

Tip: To make a mustard jus—mix Dijon mustard with 1 cup of cooking juice from the pot in a sauce pan and simmer to reduce. Season to taste with salt & pepper.