Beef Brisket Recipe with Gravy

Pot-roast brisket with the best gravy

  • serves 4
  • Easy

Check out our easy one-pot beef brisket with gravy. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy

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Ingredients

  • vegetable oil 4 tbsp
  • rolled brisket 1.75kg
  • onions 3, thinly sliced
  • plain flour 3 tbsp
  • English mustard powder 2 tsp
  • thyme a few sprigs, leaves picked
  • Bovril 1 tbsp
  • Worcestershire sauce 1 tbsp
  • beef stock 750ml

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.

Check out more of our best roast recipes here...

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Nutritional Information

  • Kcals 621
  • Fat 38.4g
  • Saturates 13.2g
  • Carbs 13.6g
  • Sugars 4.4g
  • Fibre 2.4g
  • Protein 54g
  • Salt 0.9g
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