Braised brisket with red wine

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 6

By Slubberdegullion

(2 Votes) 4


  • 1 tbsp tomato puree

  • 1 tbsp oil

  • 1 tbsp flour

  • 225g parsnips

  • 150ml beef stock

  • 60ml red wine or go a bit Keith Floyd and use half a bottle

  • 1 bay leaves

  • 2 tsp cornflour level

  • 175g onions

  • 225g carrot

  • 1.1kg beef brisket rolled, or silverside

  • 1/2 tsp thyme


  1. Peel and chop the carrot, parsnip and onion into small(ish) chunks.
  2. Season the flour and roll the brisket joint into it until it is well coated.
  3. Heat the oil in a large, heavy based casserole dish and brown the joint well. Remove and set aside.
  4. Stir the vegetables in the residual fat and sauté for 2 minutes.
  5. Add the stock, tomato purée, wine, thyme, bay leaf and seasoning. Bring to the boil.
  6. Replace the meat, pushing it well down into the vegetables.
  7. Cover and cook at 150C for 2 and a half to 3 hours.
  8. Remove the meat and carve into slices. Arrange on a serving dish with the vegetables. Cover and keep warm.
  9. Mix the cornflour with a little water to make a paste. Add to the juices to thicken.
  10. Serve separately as the gravy.

Additional Information

  • beef

  • Make Ahead

  • Budget

  • Low fat

  • Meat

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments

  • BerryLellow 13/10/11 13:25

    I love this recipe - the whole family wolfs it down, even the fussarse DSs Thanks Slubber!

  • sammyjj321 19/09/11 18:31

    Like the sound of this, will give this a whirl and let you know!

  • FiveGoMadonTheDanceFloor 29/11/09 11:51

    This is the second time we are doing this, it is very easy to do, tastes great, really good comfort food with buttery mashed potatoes on a cold day.

  • Slubberdegullion 27/01/08 20:04

    Great for sunday lunch. Easy to prepare first thing in the morning and will give you plenty of time to lay the table, go to Church, prepare pudding, drink a large G&T and read the Style section of the sunday times.