Pot Roast Brisket

Pot Roast Brisket

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.
Course Dinner, Main Course


  • 2 carrots peeled and chopped
  • 3 onions peeled and chopped
  • 2 leeks cleaned, trimmed and chopped
  • 2 heads garlic skin on
  • 1 bundle 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
Keyword Brisket, Pot Roast

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