Slow-Cooked Beef Brisket

A meltingly tender brisket pot-roasted low and slow with onions, garlic and stock until it falls apart into its rich gravy.

Ingredients

• 2 tablespoons olive oil
• 1.5-2kg beef brisket
• 2 onions, sliced
• 4 garlic cloves, sliced
• 2 carrots, chopped
• 2 tablespoons tomato puree
• 500ml beef stock
• 250ml red wine
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Salt and black pepper

Directions

Preheat the oven to 150C/130C fan/gas mark 2.

1. Heat the oil in a large flameproof casserole and brown the brisket well on all sides, then set aside.
2. Soften the onions, garlic and carrots in the same pot, then stir in the tomato puree.
3. Pour in the red wine and let it bubble, then add the stock, bay leaves and Worcestershire sauce and season.
4. Return the brisket to the pot, spoon over some liquid, cover tightly and braise in the oven for about 4 hours until fork-tender.
5. Rest the meat, then slice or shred and serve in the reduced, skimmed gravy.

Notes

In the style of Nigella Lawson’s slow-cooked beef brisket pot roasts (nigella.com).