Name: Pot-Roast Beef Brisket with Madeira and Tomatoes Recipe
Prep time: 10 min
Cook time: 4 h 40 min
Total time: 4 h 50 min
Yield: Serves: 10–12
Cuisine: British
Ingredients: 2tbsp sunflower oil; 2.5kg piece beef brisket, boned, rolled and tied; 2 large onions, sliced; 12 garlic cloves, peeled and bashed; 500ml Madeira; 500ml good-quality fresh beef stock; 400g can chopped tomatoes; 2tbsp sugar; 4 bay leaves

By Woman and Home

published 24 April 2015

Method

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

Ingredients

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

Serves	10–12
Skill	Easy
Preparation Time	10 mins
Cooking Time	4 hours 40 mins
Total Time	4 hours 50 mins

Pot-Roast Beef Brisket with Madeira and Tomatoes Recipe

Method

Ingredients

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