5-hour slow-cooked beef brisket with gravy | The Proof of the Pudding


As I mentioned in my blog birthday post last week, the three most popular posts on my blog since I started it just over a year ago are all slow-cooked meaty dishes (from pork belly to lamb shanks to BBQ pulled pork). And I’m not one to deny my readers what they want! Today I have something that you might not have cooked or even eaten before, but if you like pulled pork then you’re going to love this. Brisket is a cut from the lower chest of beef, and is a muscle that works hard so needs gentle, slow cooking in order to tenderise it. It is a relatively cheap cut of beef, so a great option for when you’re cooking a roast for a crowd.

I first cooked this recipe last year when I scribbled it down to take on a weekend holiday with friends (I got the original recipe from a Hugh Fearnley-Whittingstall article, but now I can’t find it…however I will pop a link up here when I come across it again). I knew at the time that it would be a great recipe to blog about, but holidays aren’t the time to be photographing a recipe step-by-step and it was gobbled up so quickly that there wasn’t even time for an end-result picture – definitely a sign of a recipe worth sharing.

Ingredients (serves 4) Beef brisket 2 tbsp olive oil 2 onions, thinly sliced 2 carrots, cut into wedges 4 sprigs of rosemary 3 cloves of garlic English or Dijon mustard Large glass of red wine

Salt and pepper