Roast Beef Brisket
I strongly feel that I have stuffed down my Crazy Secrets Cookery Bra a completely and utterly explosive Sunday Lunch recipe.
Roasted Beef Brisket is absolutely incredible. I have pondered long and hard as to why it is not a mainstream and household staple, habitually cooked by all for Sunday Lunches when Roast Beef is on the menu and I am still at a loss.
It is as Roast Beefy as you can possibly imagine, Beef Monster Munch have nothing on this bad boy. It has an old fashioned taste of Roast Beef that I remember from my childhood.
The reason for such fabulous flavour is the marbling of the fat and when cooked slowly and for a long time this infuses the meat with the very essence of Roast Beef itself.
It also produces gravy to die for and usually enough to use for an equally amazing Beefy Cottage Pie in the week. OMG , could this get any better??........
How To Roast Beef Brisket
Well hold onto those pants.....I cook it overnight......either in the Aga or the oven
Cooking it overnight also allows you full use of the oven to do those incredibly important sides. I take it out in the morning, cover in foil, allow to cool and pop in the fridge until I need to reheat it.
It will politely and quietly sit there requiring nothing more from you, apart from perhaps an occasional smug smile, until you are ready to give your guests some good old fashioned Sunday love.
I have even cooked it a couple of days before and reheated gently in the oven or slow cooker, already carved and covered in gravy and do you know what, I think it tasted better. It simply couldn't be more helpful.
Someone pass it the Sherry.
What is Brisket?
It is the cut of meat starting from the shoulder of the cow and going under the animal. See here for more brisket facts and info.
You want the thicker shoulder end of the brisket which is all that Tescos seem to sell but you will NEED to check with your butcher if you get it from him/her as sometimes the thinner end is not so good.
There is a full printable recipe card at the bottom of this post.
- 2 - 2.5 kg rolled beef brisket
- 2 heaped tbsp Cornflour
- 4 tbsp cold water
- 500 mls beef stock
- salt and pepper
- Place the brisket in a roasting tray and season well. Place in a 200 C/400 F/Gas Mark 6 oven (Roasting Oven Aga) for 30 minutes to brown.
- Turn the oven down to 110 C/225 F/Gas Mark ¼ ( Simmer Oven Aga) and cover the roasting tray well with silver foil.
- Return to the oven overnight or for at least 9 hours.
- Carefully remove from the oven when time is up (watch out for the liquid inside the tray there will be lots)
- I remove the brisket to a carving board or another tray and cover with silver foil and a few tea towels. Depending on when I am going to reheat this I may let cool and refrigerate if so I simply cover with foil. If I am going to use it straight away I will keep it warm until I'm ready to serve or reheat to temperature.
- I usually make the gravy at this point by tipping all the liquid from the roasting tray into a saucepan along with 500 mls of beef stock and bringing the it to a simmer.
- I mix 2 heaped tbsps of cornflour with 4 tbsps of cold water well and tip into the simmering gravy, whisking quickly afterwards. Repeat if the gravy is not thick enough.
- Allow to bubble for a few minutes before setting aside to reheat later or use straight away.
- Depending on how cool the brisket has become I reheat it as much as I need to. Sometimes I carve it and then place the slices in my slow cooker/crock pot and cover with the gravy to reheat and sometimes I place it back in a hot oven 180 C for half an hour to come back up to 71 C internal temperature.
Make sure your roasting tray is large enough to hold all the liquid that comes from the joint, it can be a lot.
I have frozen the leftover gravy too, when for whatever reason, and it would have to be a good one, I have been unable to use it.
I have a friend who makes his roast brisket in a slow cooker on high for 6 hours with 250 mls beef stock or low for 9. He then takes out the brisket when it is done and tips in gravy granules to thicken.
So good.....we have eaten it like this for Sunday Lunch or in buttered baps with a couple of spoonfulls of gravy on top of the meat....chips and coleslaw......INCREDIBLY DIVINE.
Here is my version of it.....Brisket Buns
The amount of juices made do vary with each piece of brisket. I generally add 500 mls of beef stock however sometimes I only need to add 250 mls.
I do try always to have some gravy leftover to make a cottage pie with the next week. The gravy that is produced here is absolutely incredible and transforms any other beef recipe to another level.
I also try to cook more meat than I actually need as the leftover beef is very good in sandwiches or with chips for another easy meal.
I sometimes cook this the day before and cool before storing in the fridge until I am ready to prepare it for Sunday Lunch. I carve it cold and reheat covered in gravy in the oven or slow cooker/crock pot.
If you like this recipe then you may like these other beauties
Slow Roast Beef Brisket Recipe
- 2-2.5 kg rolled Brisket or whatever size you need.
- 2 heaped tbsp Cornflour
- 4 tbsp cold water
- 500 mls beef stock
- salt and pepper
- Put Brisket in large oven tray.
- I put it in my oven at 200 C/400 F/Gas Mark 6 uncovered for 30 minutes and then cover with silver foil very well (completely) turn it down to 110 C/225 F/Gas Mark ¼ and leave overnight or at least 9 hours) or in the Roasting Oven of Aga for 20 mins followed by Simmer Oven overnight.
- I will get it carefully out in the morning (watch out for the liquid tipping out of the tray) and pour off the liquid into a saucepan. You could put the meat back in to keep warm, or if you need the oven for Roasties etc as I do, then put to one side covered with foil and a couple of tea towels. If I am serving later on I will cover with foil, allow to cool and then refrigerate.
- Wait for the juices to cool a little and take off half the fat if there is a lot of it, I save it to use for the roast potatoes.
- Place the juices in a saucepan, make sure you get out all the meaty bits from the tray. add the stock and bring to a simmer. Add the water to the cornflour in a cup and stir to mix well. When the juices are simmering stir the cornflour briskly in and repeat if it is still too thin for a gravy. Season to taste. If the cornflour forms lumps in the gravy just pass it through a sieve.OR I simply thicken with Bisto gravy granules, trust me it's good as well as super quick.
- Depending on how long the meat is out of the oven I will put it back in at about 180 C/350 F/Gas Mark 4 covered with silver foil to warm back up and get to temperature. Another thing I have done is to carve the meat and then put in a roasting tray and cover with the gravy. You can then reheat to temperature, ideally covered with a large piece of baking paper that has been run under the tap, scrunched up and then flattened out over the meat, followed by a top layer of silver foil. A bit of a faff but it keeps the meat so fresh, if that's the right word!
- When ready simply carve and Apply to Sunday Face with all the trimmings until it hurts.
- The amount of juices made do vary with each piece of brisket. I generally add 500 mls of beef stock however sometimes I only need to add 250 mls.
- Another thing I have done is to carve the meat and then put in a roasting tray and cover with the gravy. You can then reheat to temperature, ideally covered with a large piece of baking paper that has been run under the tap, scrunched up and then flattened out over the meat, followed by a top layer of silver foil. A bit of a faff but it keeps the meat so fresh, if that's the right word!
- I do try always to have some gravy left over to make a cottage pie with the next week. The gravy that is produced here is absolutely incredible and transforms any other beef recipe to another level.
- I also try to cook more meat than I actually need as the leftover beef is very good in sandwiches or with chips for another easy meal.
- Remember to make sure that your piece of meat is not the fatty end. I always ask my butcher to check.
- I sometimes cook this the day before and cool before storing in the fridge until I am ready to prepare it for Sunday Lunch. I carve it cold and reheat covered in gravy in the oven or slow cooker/crock pot.
All nutritional information is approximate and intended only as a guide.