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.