Slow-Roast Beef Brisket Recipe
Tender slow-cooked brisket with rich flavour makes for an easy Sunday lunch. Just place it in the oven in the morning and let it cook.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Roasting pan
- Carving knife
- Baster
- Butcher's twine
- Oven
- Aluminum foil
- Spoon
- Serving platter
Ingredients
- 2–2.5kg piece of boned, rolled beef brisket, tied with string
- 4–5 garlic cloves, coarsely chopped
- A good handful of thyme sprigs
- 2–3 tablespoons rapeseed or olive oil
- 1–1.2kg potatoes, peeled and cut into 3–4cm chunks
- 500g small onions or shallots, peeled
- Sea salt
- freshly ground black pepper
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