Slow-Roasted Beef Brisket

Name: Slow-Roasted Beef Brisket
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 portions
Ingredients: 250 g beef brisket; oil; salt; black pepper; 0.33333333333333 pcs carrot; 25 g celeriac; 0.33333333333333 pcs parsley root; 0.33333333333333 pcs onion; 0.66666666666667 clove garlic; 0.33333333333333 tablespoon tomato paste; 0.33333333333333 tablespoon plain flour; 33.333333333333 ml red wine; 83.333333333333 ml beef broth; 0.33333333333333 pcs bay leaves; 0.5 sprigs thyme

Jakub SýkoraMeatCzech Cuisine0 x se líbilo

Beef brisket is one of the cheaper yet hugely rewarding cuts of meat. When you roast it for several hours at a low temperature, the collagen turns into gelatine and the meat literally melts under a fork. Carrot, celeriac and parsley root braise beneath it and, together with red wine and stock, create a thick dark gravy. It is a meal you prepare ahead, and the oven does most of the work for you.

Příprava: 30min

Vaření: 4h

CELKOVÝ ČAS: 4h 30min

Step by step process

Searing the meat

1
Preheat the oven to 150 °C. Pat the meat dry with a paper towel and season it all over with salt and pepper.
2
Heat a little oil in a roasting pan and sear the meat on all sides until golden brown. Then transfer it to a plate.

The gravy base

3
Cut the carrot, celeriac and parsley root into large cubes and the onion into eighths. Tip the vegetables into the roasting pan and sauté them in the drippings for a few minutes.
4
Add the pressed garlic and tomato purée and sauté briefly. Dust with flour and stir so it combines with the fat.
5
Pour in the red wine and scrape up the browned bits from the bottom with a wooden spoon. Let the wine bubble for a minute, then pour in the stock.

Slow roasting and serving

6
Return the meat to the roasting pan and add the bay leaf and thyme. The gravy should reach about halfway up the meat. Cover the pan with a lid or foil.
7
Roast for 3.5 to 4 hours, until the meat is tender enough to pull apart easily with a fork. Turn the meat once halfway through roasting.
8
Remove the cooked meat and let it rest for 15 minutes. Strain the gravy through a sieve, season with salt to taste and, if needed, reduce it to the desired consistency.
9
Slice the meat against the grain and pour the dark gravy over it. Serve with mashed potatoes or bread dumplings.