Slow roasted beef brisket

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Prep time:

Cook time:

Serves: 4

By offersinwot



  • 1 large onion sliced

  • 1 tsp dried thyme

  • 360ml beef stock

  • 50ml red wine (optional)

  • 1 bay leaves

  • 2 cloves garlic crushed

  • 2 tbsp cornflour

  • 2 carrot roughly chopped

  • 1.8kg beef brisket trimmed of fat


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Season the beef brisket all over with salt (optional) and black pepper then place in an oven proof casserole dish with the carrots and cover with onion slices.
  3. In a medium bowl, mix together the stock, garlic, bay leaf and thyme and red wine (if using) then pour over the roast.
  4. Cover with a lid or aluminium foil and bake for 4 hours.
  5. At the end of the cooking time, remove the meat from the casserole and pour the juices into a saucepan.
  6. Return the meat to the casserole and keep warm in the oven while you mix together the cornflour and water. Stir the cornflour mixture into the juices in the saucepan and heat, stirring, until thickened.
  7. To serve - slice the meat and serve with the thickened gravy. Serve with any vegetables of the season.

Additional Information

  • beef

  • Low carb

  • Main Course

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • MulledwineGless 04/01/13 11:40

    Nice recipe but leave the cornflour out for low carb option - shouldn't need it