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French beef brisket pot roast
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Prep Time:
40 minutes
Cook Time:
225 minutes
Total Time:
265 minutes
Savor a delicious one-pot meal with tender slow-cooked beef brisket and flavorful veggies, perfect for a weeknight dinner.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1.5kg No Added Hormone Beef Brisket, trimmed, rolled, tied at 3cm intervals
  • 2 middle bacon rashers, rind removed, chopped
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 6 French shallots, peeled
  • 1 large carrot, halved, thickly sliced
  • 250ml (1 cup) red wine
  • 250ml (1 cup) beef stock
  • 1 fresh bouquet garni (celery, bay, thyme and parsley)
  • 450g small Kipfler potatoes, scrubbed, halved lengthways
  • 150g button mushrooms
  • Fresh continental parsley, chopped, to serve
Instructions:
  • Preheat your oven to 150C/130C fan forced. Heat 1 tablespoon of oil in a large shallow casserole dish over medium-high heat. Season the beef and cook for 6 minutes, turning occasionally, until nicely browned. Transfer the beef to a plate.
  • Heat the remaining oil in the dish over medium-low heat. Cook the bacon, stirring, for 1 minute. Add the leek and garlic and cook, stirring, for 3 minutes until soft. Transfer to a bowl, keeping the fat in the pan. Cook the shallot and carrot in the pan for 3 minutes until golden. Transfer to a separate bowl and set aside.
  • Add the bacon mixture and beef back to the pan. Pour in the wine and simmer for 2 minutes until slightly reduced. Mix in the beef stock and bouquet garni. Cover and transfer to the oven. Roast for 2 hours, turning halfway through. Add back the shallot and carrot, cover, and roast for 30 minutes until the beef is nearly tender.
  • Place the potato and mushroom in the pan and cover. Roast for 40 minutes until tender. Uncover and roast for an additional 15 minutes. Let it stand for 10 minutes, then sprinkle with parsley.

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