Four Hour Brisket

A community recipe by TimBris83

Not tested or verified by Nigella.com

Introduction

This is something I prepared in 20 minutes between getting home from work and then whizzing out again for opera rehearsals. The beauty of it is that I just plonked it in the oven before I dashed out and when I returned about 4 hours later I had a stunning tender joint of meat and soft and flavoursome veg to go alongside. All I served with it was some good French stick.

Ingredients

Serves: 2-4 depending on appetite and

Metric Cups

1 brisket
2 red onions
1 onion
1 large turnip
4 large carrots
8 cloves garlic (unpeeled)
¾ bottle red wine
2 sprigs fresh rosemary
5 bay leaves
1 can plum tomatoes
olive oil
1 pinch of salt
1 pinch of black pepper

1 brisket
2 red onions
1 onion
1 large turnip
4 large carrots
8 cloves garlic (unpeeled)
¾ bottle red wine
2 sprigs fresh rosemary
5 bay leaves
1 can plum tomatoes
olive oil
1 pinch of salt
1 pinch of black pepper

Method

Four Hour Brisket is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 150c.

Peel and chop the veg very coarsely (apart from the garlic which you leave whole).

Heat 1-2 tbsp oil in a large heavy based pot and throw in the red and white onions and toss around for a few minutes until they are nice and browned.

Remove to a plate.

Add about 1 tbsp more oil to the pan and using two forks, brown the brisket joint on all sides.

Remove to a plate.

Add onions and remaining veg to the pan leaving a little well in the centre to add the meat.

Return meat to the pan and add red wine, herbs and tomatoes, salt and pepper.

Bring to simmering point.

Bung in oven for 4 hours, turning the joint over half way through.

Preheat oven to 150c.

Peel and chop the veg very coarsely (apart from the garlic which you leave whole).

Heat 1-2 tbsp oil in a large heavy based pot and throw in the red and white onions and toss around for a few minutes until they are nice and browned.

Remove to a plate.

Add about 1 tbsp more oil to the pan and using two forks, brown the brisket joint on all sides.

Remove to a plate.

Add onions and remaining veg to the pan leaving a little well in the centre to add the meat.

Return meat to the pan and add red wine, herbs and tomatoes, salt and pepper.

Bring to simmering point.

Bung in oven for 4 hours, turning the joint over half way through.

Additional Information

Serve with roast potatoes. If you have any leftovers, do what I did and make some homemade ravioli, finely chop leftover beef and veg and use as a filling for the ravioli.