pot roast brisket – serves 6

2kg unrolled brisket, rinsed
3 onions, roughly chopped
2 carrots, peeled and cut into 5cm chunks 
2 leeks, cut into 5cm chunks 
2 whole bulbs of garlic
10 black peppercorns
1 ltr chicken stock
bouquet garni, (thyme, bay leaf & flat leaf parsley) 
350 ml red wine

Preheat the oven to 150C

Add the onion, carrot, leek, garlic, herbs and pepper to the casserole and place the brisket on top. pour over the stock and red wine. The meat should be partially but not completely submerged in the liquid

Bring to the boil and cover with a tight-fitting lid or tin foil and cook in the oven for 2 1/2 to 3 hours until very tender but not falling apart

After the cooking time, drain off the liquid, arrange the meat and vegetables on a serving platter and keep warm.

If you would like the sauce a little thicker, make a beurre manie by mixing 25g butter and 25g of flour to a paste. Bring the liquid to the boil and whisk in the beurre manie to thicken the sauce.

Taste, season and serve over the the sliced pot roast

Serve with a horseradish sauce and buttered boiled potatoes


One of the forgotten cheaper cuts of beef