- 400g shallots
- 1kg brisket
- 2 blood oranges
- 2 bay leaves
- 2 tbsp honey
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
Prep: 25 mins | Cook: 3 hrs 40 mins + 1 hr resting
1. Heat your oven to 150°C/Fan 130°C/Gas 2. Pop your shallots in a pan. Cover with boiling water. Leave to soak for 10 mins to soften the skins.
2. Set an ovenproof casserole dish or a large frying pan over a high heat. Unwrap your brisket and season all over. Add to the hot dish or pan. Cook on all sides till nicely browned all over. Add a little oil to the pan if needed. If using a frying pan, transfer the browned brisket to a small roasting tin.
3. Drain the shallots. Slice off the rooty ends and peel off the outer layer. Halve or quarter any larger shallots so they’re all roughly the same size.
4. Arrange the shallots around the meat. Quarter your oranges. Tuck them and 2 bay leaves in the casserole dish or roasting tin. Pour in enough water to cover the oranges and shallots. Cover the tin with a double layer of foil.
of foil or pop a lid snugly on your casserole dish.
5. Slide into the centre of the oven. Cook for 3½ hours, turning the beef over half way through the cooking time and top up with a little water if it’s looking dry. Once the beef has ccooked, drizzle 2 tbsp honey over everything. Cover. Set aside to rest for 1 hr.
6. Lift the brisket out of the dish and slice it. Squeeze the roasted orange quarters over the pan to release their juices, then discard them. Gently warm the pan juices and shallots through before serving with the sliced brisket.