Pot Roast Brisket

Brisket is one of the cheaper cuts of beef. It's quite tough, so shouldn't be done rare at all, but should be cooked very slowly with a lot of liquid. I took inspiration from a lot of places for this recipe, which worked out nicely.

A slice of roast brisket, served with the gravy and some roast potatoes, parsnips, carrots and squash

Serves 3-4

• 600g brisket, rolled
• 2 onions, roughly chopped
• 2-3 carrots, roughly chopped
• 2 bay leaves
• Leaves of a few sprigs of thyme
• 800ml beef stock
• Salt and pepper
• 2 tsp Dijon mustard

Preheat the oven to 160°C.

Brown the brisket in a frying pan, then remove and place into a casserole dish. Fry the onion and carrots in the same pan until softened, and then add to the casserole dish. Add the bay leaves, thyme, a dash of salt and pepper, and stock to the casserole dish, put the lid on, and then place in the oven for 3 hours.

After the brisket is done, take it out of the casserole dish, wrap in foil, and rest for 15 minutes. Put the gravy back into the oven to keep it warm. After the 15 minutes, take the gravy out and mix in the Dijon mustard., adding more salt and pepper to taste. Calve the brisket into thick slices, and serve with the gravy spooned on top.

Note: If you're wanting to do roast potatoes and parsnips (like we did), these will take about 1 hour 30 min at this temperature.