- 1kg brisket, rolled
- 400g shallots
- 2 bay leaves
- 2 tbsp honey
- 2 blood oranges
- Sea salt
- Freshly ground pepper
- ½ tbsp olive oil
- 400ml boiling water
Heat your oven to 150°C/Fan 130°C/Gas 2. Pop the shallots in a heatproof bowl. Cover with boiling water and leave to soak for 10 mins to soften the skins.
Unwrap the brisket, pat it dry with kitchen paper and season all over with salt and pepper. Set an ovenproof casserole dish or a large frying pan over a high heat. Add ½ tbsp olive oil to the dish and carefully place in the brisket. Cook on all sides for 8-10 mins till nicely browned all over.
While the brisket fries, drain the shallots. Slice off the rooty ends and peel off the brown skins. Halve or quarter any larger shallots so they’re all roughly the same size.
Take the brisket off the heat and, if you’re using a frying pan, transfer the meat to a small roasting tin. Arrange the shallots around the meat. Quarter the blood oranges. Tuck them and 2 bay leaves in the casserole dish or roasting tin. Pour in 400ml boiling water to cover the oranges and shallots. Cover the tin with a double layer of foil or pop a lid snugly on your casserole dish.
Slide into the centre of the oven. Cook for 3½ hrs. Check halfway through and top up with a little water if it’s looking dry. After 3½ hrs take the brisket out of the oven and drizzle over 2 tbsp honey. Pop the lid back on (or re-cover with foil) and set aside to rest in the liquid for 1 hr.
Lift the brisket out of the tin and thinly slice it or finely shred the meat with two forks. Return the meat to the sauce. Squeeze the roasted orange quarters over the brisket to release their juices, then discard them. Pick out the bay leaves. Taste and adjust the seasoning, and gently warm everything through if you need to before serving.
Spice up your roast with our recipe for fiery Mexican Roast Chicken. Chilli, lime, cinnamon and flame-roasted peppers make a mouthwatering marinade for one of our organic chooks
On the side
A buttery pile of swede and carrot mash is spot on for soaking up the sauce from the slow braised brisket. To make it, peel and dice a swede and a few carrots, then simmer with a bay leaf till tender. Drain, discard the bay leaf, then return to the pan and mash with a chunk of butter, a pinch of salt and pepper and a grating of nutmeg.
Got any leftovers?
Bundle any spare slices of brisket into a tortilla wrap along with grated veg, a dollop of crème fraîche and a dusting of cumin seeds and paprika.