Perfect for winter mid-week meals, this simple slow-cooked brisket makes a delicious dish for small family meals. Hearty and packed with vegetables, this brisket recipe has been crafted by our Brand Ambassador, Michelin Starred Chef James Sommerin for the publication ‘A Little Help from my Friends’ and is packed with nutrients you help you make it through the week.
•2KG piece of brisket
•2 carrots, roughly chopped
•2 onions, remove skin and cut in ½
•Bulb of garlic, leave the skin on and cut in ½
•1 leek, roughly chopped
•10g fresh thyme
•2 bay leaves
•Water to cover
Pre-heat oven to 140c.
In a large pan seal the beef in the oil.
Transfer to a large, deep oven-proof dish.
Brown the vegetables in the pan and add to the beef.
Cover with water and herbs and slow cook in the oven for 12 hours.
Remove from the oven.
Serve with mashed potato and fresh vegetables.
The secret to cooking a great brisket is keeping a consistent temperature for many hours while it slow cooks. Tasting even better the next day, let it sit in your fridge after cooking for the perfect succulence and flavouring.