A whole brisket joint browned then braised for hours with carrots, parsnips and swede until it pulls apart with a fork.
Prep
20 mins
Cook
4h
Servings
6
Per serving
£2.85
Difficulty
medium
Brisket is a cheap cut that rewards a long, low oven braise more than almost any other - resist the urge to rush it and it'll reward you.
Preheat the oven to 160C (140C fan). Season the brisket well. Heat the oil in a large flameproof casserole and brown the joint on all sides, about 10 minutes. Remove and set aside.
Add the onions, carrots, parsnips and swede to the pot and cook for 10 minutes until starting to colour. Add the garlic and tomato purée and cook for 1 minute.
Return the brisket to the pot, nestling it among the vegetables. Pour in the red wine (if using) and let it bubble for 2 minutes.
Dissolve the stock cubes in 700ml boiling water and pour in, along with the bay leaves and thyme. Bring to a simmer on the hob.
Cover tightly and transfer to the oven. Braise for 3.5-4 hours, turning the brisket once halfway, until completely tender.
Lift out the brisket and rest under foil for 15 minutes before slicing against the grain.
Skim excess fat from the braising liquid, mix the cornflour with a splash of cold water, and stir in to thicken over a medium heat on the hob. Serve the sliced brisket with the vegetables and thickened gravy.