Pot-Roast Beef Brisket with Madeira and Tomatoes Recipe

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serves: 10 - 12
Skill: easy
Prep: 10 min
Cooking: 4 hr 40 min


  • 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


  • 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.

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(123 ratings)
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