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Four Hour Brisket

A community recipe by

Not tested or verified by Nigella.com

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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.

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.

    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.

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