SLOW COOKED BRISKET CASSEROLE

Brisket is a perfect cut for long, slow cooking. This recipe keeps the boned brisket whole for maximum flavour and is cooked with winter vegetables and beef stock resulting in not only tender beef but a rather tasty rich dark gravy. We suggest serving it with creamy mashed potato!

Difficulty:

Prep time: 15 minutes

Cook time: 4.15 hours

Serves: 4

Darts Farm Slow Cooked Brisket Casserole Image 1

Darts Farm Slow Cooked Brisket Casserole Image 2

Related Tags

Beef Family Favourite

Ingredients

3 to 3 1/2 pounds boned, rolled brisket from our Master Butchers
4 tablespoons vegetable oil
4 large carrots, washed, peeled, and cut into chunks
2 large yellow onions, peeled and cut into 8 wedges
2 stalks celery, washed and cut into chunks
3/4 cup pebblebed red wine
2 tablespoons all-purpose flour
4 garlic cloves, peeled
1 liter beef stock
2 bay leaves
Small handful chopped, fresh flat-leaf parsley
2 ounces sliced white mushrooms

Method

Preheat oven to 325 F. Place a large ovenproof casserole over medium heat. Add oil and sear the brisket, turning until all sides have been seared and are lightly browned. Remove the brisket and set aside.
Add the carrots, onions, and celery to a casserole dish and cook, stirring, for 2 to 3 minutes.
Turn heat to high and add the red wine. Stirring constantly, cook until wine is all but reduced to a glaze. Lower heat, sprinkle over flour and stir. Cook for 2 minutes.
Lightly crush the garlic with back of a knife and add to casserole dish. Add brisket, beef stock, and bay leaves. Bring to boil, stirring constantly. Once boiling, cover with a lid and put into oven.
Cook for 15 minutes, then reduce to 275 F. Cook for 3 1/2 to 4 hours or until brisket is cooked through and tender. Check from time to time to make sure liquid isn't drying up. If so, lower temperature and add a little boiling water.
Take the casserole dish from the oven, put the brisket on a carving board and cover with foil to keep warm. Add the parsley and mushrooms to the casserole dish. Raise the heat and bring the gravy to boil, reduce to a simmer, and cook for 5 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
Slice the brisket into chunky slices.
And serve!