Brisket is an underrated cut of beef. The position of the brisket (just under the shoulder) makes for a quite firm piece of meat, a texture which benefits from long, slow cooking. It can be oven braised, poached or pot roasted, or cut into chunks for a stew. It is a delicious alternative to a traditional Sunday Roast and as it’s a cheaper cut, it’s perfect for family meals or when you have a large number to feed. 

We love this recipe served with yorkshire puddings and creamy mashed potatoes.

Side note: The highlighted Australian ingredients are featured inside our Discovery Boxes, as we love showing you ways to use your box. You can substitute these with other quality products. This Braised Beef Brisket recipe uses the family owned & run, Herbies Bay Leaves. Their Australian grown Bay Leaves are featured inside the 'Winter 2020' Discovery Box.

One-Pot Braised Beef Brisket

Ingredients:

• 4 TB Olive Oil
• 1.5kg brisket
• 4 large carrots (washed, peeled and cut into chunks)
• 6 French shallots (peeled and halved)
• 2 sticks celery (washed and cut into chunks)
• 1 cup (250ml) fruity red wine
• 2 TB plain flour
• 4 garlic cloves
• 1lt beef stock
• 2 TB tomato paste
• 1 TB Worcestershire Sauce
• 2 Herbies bay leaves
• 4 sprigs fresh thyme
• Small handful chopped, flat leaf parsley leaves
• 50g sliced white mushrooms

 Method:

Preheat the oven to 160 C.

Place a large deep casserole pot over medium heat. Add the oil and heat. Sear the brisket turning until all the sides have been sealed and are lightly browned. Remove the brisket and keep to one side.

Add the carrots, shallots and celery to the casserole pot and stir, cook for 2 to 3 minutes. Turn the heat up to high and once hot, add the red wine. Stirring constantly, cook until the wine has reduced to a glaze. Lower the heat, sprinkle over the flour and stir. Cook for 2 minutes.

Lightly crush the garlic with the back of a knife and add to the casserole dish. Return the brisket and add beef stock, tomato paste, worcestershire sauce, thyme and bay leaves. Bring to the boil stirring constantly. Once boiling cover with a lid and put into the preheated oven. Cook for 15 minutes then reduce to 135 C. Cook for approx 3.5hrs or until the brisket is cooked right through and tender. Check from time to time to make sure the brisket isn't drying up. Spoon the sauce over the brisket. Add a little boiling water to the sauce if needed. 

Remove the casserole dish from the oven, put the brisket on a carving board and cover with foil to keep warm. Discard the bay leaves and thyme sprigs. Add the fresh parsley and the mushrooms to the casserole dish sauce. Place over a medium-high heat and bring the sauce to the boil, reduce to a simmer and cook for 5 minutes. Taste for and adjust the seasoning with salt and freshly ground black pepper.

Slice the brisket into chunky slices, it will break up a little but that’s the lovely nature of it. Top with spoonfuls of the sauce. Serve with creamy mashed potatoes and Yorkshire puddings. 

Tip: Use leftover brisket and sauce for a quick midweek pasta meal.