Braised Brisket of Beef

Long, slow braising remains a wonderful way to turn tougher cuts into meltingly tender ones. Adapt the aromatics as you prefer.

Upgrade your Sunday dinner with this traditional braised beef joint.

Yields: 6 servings

Prep Time: 20 mins

Process Time: 7 hours

Total Time: 7 hours 20 mins

Calories per Serving: 509

Ingredients

• 6

  medium carrots

• 7

  small turnips

• 2

  medium parsnips

• 4

  medium potatoes

• 3

  celery sticks, roughly chopped

• 2

  fresh or dried bay leaves

• 10

  peppercorns

Blade of mace, optional

• 1 tbsp.

  dried mixed herbs

• 750 mL

  hot beef or chicken stock

1-1.2kg rolled beef brisket

Directions

1. Preheat oven to 160°C (140°C fan) mark 3. Peel and roughly chop the carrots, turnips, parsnips and potatoes into rough 5cm pieces. Put into a large roasting tin and mix in the celery, bay leaves, peppercorns, mace (if using) and mixed herbs.
2. Pour in enough stock to 1⁄2-cover the vegetables, then lay on the beef. Season well. Cover the tin tightly with foil and cook, basting the meat occasionally and re-covering with foil, for 6-7hr or until the beef is tender.
3. Remove the beef and vegetables to a warm serving dish and strain the cooking broth through a fine sieve into a jug (skim off excess fat).
4. Serve the brisket with the braised vegetables and broth.

Per serving (if serving 6):

• Calories: 509
• Protein: 46g
• Fat: 12g
• Saturates: 5g
• Carbs: 45g
• Sugars: 18g
• Fibre: 14g