Slow Cooked Brisket & Onions

Prep: 5 mins

Cook: 4 hrs 5 mins

Organic brisket is a cut made for long, slow cooking in a rich gravy. Add ribbons of sweet onion, garlic and lashings of savoury sauce to make this a roast to remember.

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428 kcal
(per portion)

Ingredients you'll need

1½ beef stock cube
1½kg brisket
6 onions
6 garlic cloves
3 tbsp Worcestershire sauce
3 tbsp tamari

From your kitchen

1L boiling water
2 tbsp olive oil
Sea salt
Freshly ground pepper
Cornflour or plain flour

Step by step this way

1.
Heat your oven to 160°C/Fan 140°C/Gas 3. Dissolve the beef stock cube in 1L boiling water.
2.
Heat a heavy-based frying pan over a high heat. When it’s smoking hot, pour in 2 tbsp oil. Sear the brisket on all sides till browned, using tongs to turn it. Transfer the brisket, along with any oil, into a casserole dish with a lid. Set aside.
3.
Peel and thinly slice the onions. Peel the garlic cloves. Add them to the dish with the brisket. Pour in the beef stock. Add 2 tbsp each of the tamari and Worcestershire sauce. Pop it into the oven for 4 hours, turning the brisket over a couple of times during cooking.
4.
Remove the dish from the oven and lift out the brisket. Pop on a board. Cover with foil and leave to rest for at least 30 mins.
5.
Taste the gravy in the dish. Add salt and pepper if you think it needs it. If you prefer a thicker gravy, whisk 2 tbsp of the gravy with 1 tbsp cornflour or plain flour. Slowly pour it back into the pot and stir. Cook over a medium heat for 10 mins till the gravy is as thick as you like.
6.
Cut the brisket into thin slices. Serve with the onion gravy.

This recipe is from

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