Pot roasted Beef Brisket | Waitrose & Partners

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock is lower in calories, while bouillon is a cost-effective alternative.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers similar flavor without alcohol, while grape juice is budget-friendly.

Take some anchovies and chop them up; they don't have to be fine as they'll melt through the beef while cooking.

Crush some garlic using the flat blade of a knife and add it to the bowl with the chopped anchovies.

Add black pepper to the anchovy and garlic mixture.

Stuff the mixture into the cavity of the brisket, pushing it down to ensure the flavor penetrates the meat.

Heat a casserole pot over high heat and add some oil.

Season the outside of the brisket with black pepper.

Sear the brisket in the hot pot without moving it around for a minute to develop a golden brown crust.

Prepare the vegetables by cutting the onions into thick wedges, leaving the root on to keep them intact, and slicing the carrots into thick pieces.

Once the brisket is browned all over, remove it and place it on top of the vegetables in the pot.

Pour an IPA beer over the brisket and vegetables.

Cover the pot and cook at 170 degrees Celsius (approximately 338 degrees Fahrenheit) for about 4 hours.

After 4 hours, remove the brisket to rest for a few minutes.

Set the pot over high heat and add fried mushrooms to the pot.

Pour in beef stock and stir to combine, scraping up any sticky bits from the bottom of the pot to add flavor.

Reduce the sauce down to a rich gravy.

Remove the strings from the brisket and cut it into thick slices.

Serve the brisket with the gravy and scatter chopped gherkins on top for an acidic kick.

Cooking Techniques

Equipment Needed

Spice Level: