Slow-roasted beef brisket


Slow-roasted beef brisket

  • 0:10 Prep
  • 2:35 Cook
  • 4 Servings
  • Advanced


  • 1 tablespoon olive oil
  • 1kg beef brisket pot roast
  • 2 large carrots, sliced thickly
  • 3 red onions, quartered lengthways
  • 2 sprigs rosemary
  • 1 cup (250ml) red wine
  • 2 sachets Masterfoods squeeze-on concentrated beef stock
  • 2 large zucchini, sliced thickly
  • 1/2 cup chopped fresh parsley
  • Mashed potato, to serve


  • 1
    Preheat oven to 140°C. Heat oil in a large casserole over medium heat. Brown beef well on all sides, pouring off any fat. Add rosemary and pour over combined wine and stock concentrate. Place a sheet of baking paper over meat before covering with a tight fitting lid – this will help keep in moisture. Transfer to oven and roast for 1 1/2 hours. Remove from oven, turn meat over and add carrots and onions. Return to oven for further 1 hour. Add zucchini for final 10 minutes of cooking time.
  • 2
    Remove meat and vegetables from casserole; cover with foil and allow meat to rest for 5-10 minutes. Meanwhile place casserole, uncovered, over high heat, for 5 minutes to reduce liquid. Skim fat from surface and stir through parsley.
  • 3
    Serve sliced meat and vegetables over mashed potato, Spoon over sauce.



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