Slow Cooked Beef Brisket
You can serve this with salad or mash, sauteed potatoes, or a potato gratin. A lovely way to eat this is with thick sliced crusty bread. Spread the bread with butter and wholegrain mustard, pile on the beef and then top off with sliced gherkins.
- 1kg beef brisket - unrolled
- 150ml Worcestershire sauce
- 4 onions
- peeled and halved
- 4 sticks of celery
- 4 sprigs of rosemary
- 4 bay leaves
- salt and pepper
Level of difficulty Average
Preparation time 10mins
Cooking time 160mins
Cost Average budget
Put all the ingredients in a large pot and pour in enough water to cover by a couple of cms.
Put the lid on, bring to the boil, then reduce heat and simmer gently. 2.5 - 3 hours for meat you can slice. 4 - 5 hours for meat that will fall apart.
Turn the heat off and keep it warm in the pot until you are ready to eat.
The liquid that the beef was cooked in makes a great stock - it can be frozen until you need it.
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