Slow Cooked Brisket & Onions
Clock Image
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.

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