Slow Roast Beef Brisket with Roasted Vegetables
Serves 3 to 4
1kg Rhug Estate Organic Aberdeen Angus Beef Brisket
280g New (Chat) Potatoes, peeled and cut into chunks
200g Carrots, peeled and cut into chunks
200g celeriac, peeled and cut into chunks
200g small onions or shallots, peeled
1–2 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
3 Garlic cloves, unpeeled and lightly crushed
2 Bay leaves, lightly crushed
2 to 3 Thyme sprigs
- Preheat the oven to 200C/ gas 6. Put the tied brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 15 minutes.
- Take it out of the oven; turn down the temperature to 140C/gas 1. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender.
- Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 160C/gas 3. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
- Sasha's Fine Foods