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Pot-roast beef brisket with Madeira and tomatoes recipe

Retro beef brisket, like many other cheaper cuts, is having a real revival right now! Perfect for a Sunday roast…

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  • Serves 10-12

  • Prep time 10 mins

  • Cooking time 4 hrs 40 mins

  • Total time 4 hrs 50 mins

  • Skill level Easy

  • Calories 472-393 per serving

  • Prepare ahead yes

Ingredients

  • 2tbsp sunflower oil
  • 2.5kg (5½lb) piece beef brisket, boned, rolled and tied
  • 2 large onions, sliced
  • 12 garlic cloves, peeled and bashed
  • 500ml (18fl oz) Madeira
  • 500ml (18fl oz) good-quality fresh beef stock
  • 400g can chopped tomatoes
  • 2tbsp sugar
  • 4 bay leaves

Preparation

  1. Heat the oven to 140 C, 120 C fan, 275 F, gas 1. Add half the oil to a hot frying pan, season the brisket well and seal on all sides until browned. Set aside.

  2. Heat the remaining oil in a large, ovenproof casserole and add the onions. Sweat gently for a few minutes, then add the garlic, Madeira, beef stock, tomatoes, sugar and bay leaves, and bring to the boil. Add the brisket to the pan, then cover with a lid and cook in the oven for 4½ hours, until the brisket is tender and the sauce is rich and fragrant.