Pot-roast brisket with the best gravy
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 tbsp vegetable oil
- 1.75kg rolled brisket
- 3 onionsthinly sliced
- 3 tbsp plain flour
- 2 tsp English mustard powder
- a few sprigs thymeleaves picked
- 1 tbsp Bovril
- 1 tbsp Worcestershire sauce
- 750ml beef stock
Nutrition: per serving
- kcal621
- fat38.4g
- saturates13.2g
- carbs13.6g
- sugars4.4g
- fibre2.4g
- protein54g
- salt0.9g
Method
step 1
Heat the oven to 170C/fan 150C/gas 3. Heat 2 tbsp of the oil in a casserole over a medium-high heat. Season the brisket all over and brown really well on all sides, then remove onto a plate. Turn the heat down and add the remaining 2 tbsp of oil, sliced onions and a big pinch of salt. Put the lid on and cook, stirring regularly, for 20-30 minutes or until soft. Tip in the flour, mustard powder and thyme, and mix well. Cook for 2 minutes, scraping any crusty bits off the bottom of the pan.
step 2
Add the Bovril, worcestershire sauce, the brisket and enough beef stock to come halfway up the beef joint. Cover tightly with foil, put on the lid and cook for 3 hours, then remove the lid and cook until the beef is meltingly tender and the sauce thickened.
