British Slow Cooked Brisket Casserole

beef brisket
Brisket and Noodles

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Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
327 Calories
18g Fat
21g Carbs
14g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 327
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 14%
Cholesterol 23mg 8%
Sodium 567mg 25%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 14g
Vitamin C 9mg 44%
Calcium 76mg 6%
Iron 2mg 13%
Potassium 941mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Brisket is an underrated cut of beef which comes from across the length of the chest area just under the shoulder of the animal. The position of the brisket makes for a quite firm piece of meat, a texture which benefits from long, slow cooking. It also makes it a cheaper cut so perfect for family meals or when you have a large number to feed.
Brisket can be oven braised, poached or pot roasted or cut into chunks for a stew, though for me cooked whole is always better.
This slow cooked brisket recipe keeps the boned brisket whole and cooked with winter vegetables, beef stock which results in not only tender beef but a rather tasty rich dark gravy. It is lovely as the alternative to a Sunday Roast served with Yorkshire Puddings and mashed potatoes. For a midweek supper, serve with noodles or pasta.

Ingredients

  • 4 tablespoons vegetable oil

  • 3 to 3 1/2 pounds boned, rolled brisket

  • 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 red wine

  • 2 tablespoons all-purpose flour

  • 4 garlic cloves, peeled

  • 1 liter beef stock

  • 2 bay leaves

  • Small handful chopped, flat-leaf parsley

  • 2 ounces sliced white mushrooms

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Place a large ovenproof casserole over medium heat. Add oil and sear brisket, turning until all sides have been seared and are lightly browned. Remove brisket and set aside.

  3. Add carrots, onions, and celery to a casserole dish and cook, stirring, for 2 to 3 minutes.

  4. Turn heat to high and add 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.

  5. Lightly crush 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.

  6. 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.

  7. Take casserole dish from oven, put brisket on a carving board and cover with foil to keep warm. Add parsley and mushrooms to casserole dish. Raise heat and bring gravy to boil, reduce to a simmer, and cook for 5 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.

  8. Slice brisket into chunky slices.