The Hairy Bikers Pot Roast Brisket is a classic, hearty dish that brings out the rich flavors of slow-cooked beef. Perfect for family dinners or special occasions, this recipe combines tender brisket with a savory vegetable-infused gravy, resulting in a melt-in-your-mouth experience. The Hairy Bikers’ take on this traditional dish ensures maximum flavor with minimal effort.
What is Hairy Bikers Pot Roast Brisket?
Hairy Bikers’ pot roast brisket is a slow-cooked beef dish where the brisket is browned, then braised with vegetables herbs, and stock until tender. The long cooking process breaks down the brisket’s fibers, creating a juicy, flavorful roast that pairs beautifully with its rich, hearty gravy.
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Why You Should Try This Recipe
- Comfort food: A warm and satisfying dish for any season.
- Easy to prepare: The slow cooker or oven does most of the work.
- Rich flavors: Herbs and vegetables infuse the beef with depth and aroma.
- Family-friendly: A dish loved by all ages.
- Leftover potential: Delicious reheated for sandwiches or served over rice.
Ingredients Needed to Make Hairy Bikers Pot Roast Brisket
- Beef brisket (1.5–2kg): Ideal for slow cooking.
- Onions (2 large): Sliced, for flavoring the gravy.
- Carrots (3 medium): Peeled and chopped.
- Celery (2 sticks): Chopped for aromatic depth.
- Garlic (3 cloves): Smashed for subtle flavor.
- Tomato purée (2 tablespoons): Adds richness to the gravy.
- Beef stock (500ml): Forms the base of the sauce.
- Red wine (200ml, optional): Enhances the flavor.
- Fresh thyme (2 sprigs): For an aromatic touch.
- Bay leaves (2): Add a herbal note.
- Olive oil (2 tablespoons): For browning the brisket.
- Salt and black pepper: To season.
Equipment Needed
- Large pot or Dutch oven: For browning and slow cooking.
- Tongs: To handle the brisket.
- Knife and chopping board: For preparing vegetables.
Instructions to Make Hairy Bikers Pot Roast Brisket
Step 1: Prepare the brisket
- Pat the brisket dry with paper towels and season generously with salt and black pepper.
Step 2: Brown the brisket
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the brisket on all sides until browned, about 4–5 minutes per side. Remove the brisket and set aside.
Step 3: Sauté the vegetables
- In the same pot, add the onions, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
- Stir in the tomato purée and cook for 1–2 minutes.
Step 4: Deglaze the pot
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Add the brisket and stock
- Return the browned brisket to the pot. Add the beef stock, thyme, and bay leaves. The liquid should come about halfway up the brisket.
Step 6: Slow cook the brisket
- Cover the pot with a tight-fitting lid and simmer on low heat for 3–4 hours, or until the brisket is tender and easily shredded with a fork. Alternatively, transfer to an oven preheated to 150°C (300°F) and cook for the same duration.
Step 7: Rest the brisket
- Remove the brisket from the pot and let it rest on a cutting board, covered loosely with foil.
Step 8: Make the gravy
- Strain the cooking liquid, discard the herbs and vegetables, or blend them into the sauce for a thicker consistency. Simmer the liquid until it reduces to your desired thickness. Season to taste with salt and pepper.
Step 9: Slice and serve
- Slice the brisket against the grain and serve with the rich gravy poured over the top.
What Goes Well With Hairy Bikers Pot Roast Brisket
- Mashed potatoes: A classic side to soak up the gravy.
- Roasted vegetables: Adds a caramelized touch to the meal.
- Yorkshire puddings: Perfect for a British-inspired feast.
- Steamed greens: Light and fresh to balance the rich flavors.
- Crusty bread: Great for mopping up the sauce.
- Red wine: Complements the deep, savory flavors of the beef.
Expert Tips for Making the Best Hairy Bikers Pot Roast Brisket
- Choose the right cut: Brisket is ideal for slow cooking due to its marbling.
- Brown the meat well: Searing locks in flavor and enhances the overall dish.
- Cook low and slow: Patience ensures a tender, flavorful brisket.
- Check the liquid level: Add more stock if necessary during cooking to keep the brisket moist.
- Rest the meat: Allow the brisket to rest before slicing for the best texture.
Easy Variations of Hairy Bikers Pot Roast Brisket
- Spicy version: Add chili flakes or smoked paprika to the gravy.
- Herb mix: Swap thyme for rosemary or oregano for a different flavor profile.
- Vegetable-packed: Add mushrooms, parsnips, or potatoes for a one-pot meal.
- Beer-based: Replace red wine with dark beer for a deeper, malty flavor.
- Barbecue twist: Use barbecue sauce instead of tomato purée for a smoky flavor.
Best Practices to Store Hairy Bikers Pot Roast Brisket
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Freeze for later: Freeze sliced brisket and gravy in separate containers for up to 2 months. Thaw overnight before reheating.
- Reheat gently: Warm in a covered dish in the oven or on the stovetop with a splash of stock to prevent drying out.
Nutrition Value (per serving)
- Calories: 450
- Protein: 40g
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 3g
FAQs
Can I cook brisket in a slow cooker instead of a pot?
Yes, brisket can be cooked in a slow cooker. Brown the meat and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Cook on low for 8–10 hours or high for 4–5 hours.
How do I keep pot roast brisket from drying out?
To prevent brisket from drying out, cook it low and slow with enough liquid to keep it moist. Resting the meat after cooking also helps retain juices.
Can I make pot roast brisket ahead of time?
Yes, pot roast brisket can be made a day ahead. Let it cool, store it in the fridge, and reheat gently with the gravy to retain its flavor and texture.
What is the best way to slice brisket?
Always slice brisket against the grain to ensure tender slices. This shortens the muscle fibers, making each bite easier to chew.
Final Words
The Hairy Bikers Pot Roast Brisket is a comforting, flavor-packed dish that’s perfect for cozy family meals or special occasions. With its tender beef and rich gravy, this recipe delivers a hearty and satisfying experience. Ready to enjoy a classic pot roast? Try this recipe today and savor the warmth of slow-cooked perfection!
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Hairy Bikers Pot Roast Brisket Recipe
- Prep Time: 20
- Cook Time: 240
- Total Time: 4 hours 20 minutes
- Yield: 6
- Category: Main Course
- Method: Braising/Slow Cooking
- Cuisine: British
Description
Hairy Bikers’ pot roast brisket is a slow-cooked beef dish where the brisket is browned, then braised with vegetables, herbs, and stock until tender. The long cooking process breaks down the brisket’s fibers, creating a juicy, flavorful roast that pairs beautifully with its rich, hearty gravy.
Ingredients
- Beef brisket (1.5–2kg): Ideal for slow cooking.
- Onions (2 large): Sliced, for flavoring the gravy.
- Carrots (3 medium): Peeled and chopped.
- Celery (2 sticks): Chopped for aromatic depth.
- Garlic (3 cloves): Smashed for subtle flavor.
- Tomato purée (2 tablespoons): Adds richness to the gravy.
- Beef stock (500ml): Forms the base of the sauce.
- Red wine (200ml, optional): Enhances the flavor.
- Fresh thyme (2 sprigs): For an aromatic touch.
- Bay leaves (2): Add a herbal note.
- Olive oil (2 tablespoons): For browning the brisket.
- Salt and black pepper: To season.
Instructions
Step 1: Prepare the brisket
- Pat the brisket dry with paper towels and season generously with salt and black pepper.
Step 2: Brown the brisket
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Sear the brisket on all sides until browned, about 4–5 minutes per side. Remove the brisket and set aside.
Step 3: Sauté the vegetables
- In the same pot, add the onions, carrots, celery, and garlic. Cook for 5–7 minutes until softened and fragrant.
- Stir in the tomato purée and cook for 1–2 minutes.
Step 4: Deglaze the pot
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
Step 5: Add the brisket and stock
- Return the browned brisket to the pot. Add the beef stock, thyme, and bay leaves. The liquid should come about halfway up the brisket.
Step 6: Slow cook the brisket
- Cover the pot with a tight-fitting lid and simmer on low heat for 3–4 hours, or until the brisket is tender and easily shredded with a fork. Alternatively, transfer to an oven preheated to 150°C (300°F) and cook for the same duration.
Step 7: Rest the brisket
- Remove the brisket from the pot and let it rest on a cutting board, covered loosely with foil.
Step 8: Make the gravy
- Strain the cooking liquid, discarding the herbs and vegetables, or blend them into the sauce for a thicker consistency. Simmer the liquid until it reduces to your desired thickness. Season to taste with salt and pepper.
Step 9: Slice and serve
- Slice the brisket against the grain and serve with the rich gravy poured over the top.
