Slow cooked Brisket recipe

This is an easy, delicious, and nutritious dinner idea for the weekend ahead.

Brisket is an ideal winter meal for several reasons, primarily due to its rich, comforting flavours and satisfying texture. As a cut of meat that benefits from slow cooking, brisket becomes tender and flavourful when braised or smoked over low heat, making it perfect for warming up during the colder months. The hearty nature of brisket, often accompanied by delicious seasonings and hearty sides, provides a fulfilling experience that is both nourishing and satisfying.

I think brisket is excellent for feeding a crowd as it tends to be more budget-friendly, making it a good choice for gatherings and family dinners during the winter season. The aroma of a slow-cooked brisket fills the home with warmth and comfort, evoking a sense of togetherness that is especially cherished when temperatures drop outside. Brisket offers a delicious meal and a cosy atmosphere, making it a quintessential winter dish.

Serves 4

INGREDIENTS

1kg brisket

1 tbsp olive oil

1 onion, diced

4 cloves of garlic, minced

1 celery stick, diced

2 carrots chopped

1/2 large butternut squash, chopped

2 parsnips chopped

400ml beef broth

150ml red wine

Fresh herbs such as rosemary and thyme

Salt and pepper to taste

METHOD

Preheat the oven to 170 °C. To an oven-proof casserole dish (with a lid for later). Heat a little oil in a pan, season and seal the joint for 3-4 minutes.

Add beef stock and wine to cover, plus vegetables, garlic, and herbs. Bring to a boil, skim off fat, cover with the lid, and place in the oven for 3 hours.

Don't allow the pan to become dry. Top up the liquid as needed.

Once cooked, the meat is deliciously tender. Remove. If the gravy needs thickening, mix 2 tsp of cornflour with a splash of cold water.

Serve with some additional greens and mashed celeriac. Enjoy!