Pot roast beef brisket

Name: Pot roast beef brisket
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: European, British
Ingredients: 1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied; 4–5 tbsp sunflower oil; 4 onions, 2 thinly sliced and 2 quartered; 3 sprigs bushy thyme; 1 large bay leaf; 2 tbsp tomato purée; 500ml/18fl oz hot beef stock, made with 1 beef stock cube; 200ml/7fl oz red wine; 4 large carrots, cut into 3cm/1¼in chunks; 6 celery sticks, trimmed and cut into 4cm/1½in lengths; sea salt and freshly ground black pepper; 1 free-range egg; 1 free-range egg yolk; 1 large onion, grated; 1.2kg/2lb 12oz potatoes, preferably Maris Piper, grated; 25g/1oz plain flour; 1 tsp flaked sea salt; 2 tbsp finely chopped fresh parsley leaves or chives (optional); 6 tbsp sunflower oil, for frying; freshly ground black pepper

Instructions

Prep:30minCook:2h

Choose a well-marbled piece of beef brisket if you can, as it will be far more succulent than a very lean cut. You can also make the potato latkes separately and just serve them topped with soured cream and apple sauce.

Updated at: Fri, 11 Apr 2025 08:35:34 GMT