Pot Roast Brisket

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From The Whole Beast by Fergus Henderson

This provides very good leftovers for a hash, or is excellent in sandwiches, or simply cold, thinly sliced. You can salt the brisket yourself for 5 days in a brine or if you don’t want to make it yourself, you can buy corned brisket from the butcher.

2 carrots, peeled and chopped

3 onions, peeled and chopped

2 leeks cleaned, trimmed and chopped

2 whole heads of garlic, skin on

a bundle of fresh herbs tied together

10 black peppercorns

4 1/2 pound piece of brisket of beef

1 quart unsalted chicken stock

2 cups red wine

In a deep roasting pan, just a bit bigger than your beef, lay your chopped vegetables, garlic, herbs and peppercorns, onto which nestle your brisket. Pour the stock and wine over it. You are looking for an iceberg effect: part of the beef is not covered but we know there is a lot more submerged in the stock. Cover with aluminum foil. Put into a medium 350º oven for 3 hours, until thoroughly giving but no collapsing (keep an eye on it; do not let it cook too fast, and turn the oven down if this is the case).

Then slice and eat it, ladling a little of the juice over the meat (keep the remaining juice, which makes a very good base for soup). Serve with horseradish sauce.

Click here for another recipe from The Whole Beast!

Photo by Ernesto Andrade

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