Braised Brisket

Gary Rhodes' braised beef brisket is cooked for four hours at a low heat to make an unctuous melt-in-the-mouth casserole
By Gary Rhodes
Braised Brisket
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 kg beef brisket, cubed
  • 4 tbsp flour, seasoned with salt and pepper
  • 2 tbsp vegetable oil
  • 4 onions, peeled and quartered
  • 12baby carrots, peeled
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 x 400 g can of shop-bought beef consomm√©
  • 400 ml red wine
  • 4 large potatoes, peeled and cut into wedges


1. Preheat the oven to 170C/gas 3.

2. Coat the beef in the flour and dust any excess off.

3. Heat the oil in a frying pan and fry off fry in hot oil to seal. Transfer the beef to a casserole dish with all the remaining ingredients. Bring to simmer on the stove and then cover with a lid.

4. Put the casserole into the preheated oven and cook for four hours. Taste and season if necessary. Serve hot.

Made with produce from Stock Nook Farm - finalists of the Local Food Hero Awards 2007.

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