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French beef brisket pot roast

  • 0:40 Prep
  • 3:45 Cook
  • 6 Servings


  • 2 tablespoons extra virgin olive oil
  • 1.5kg piece beef brisket, trimmed, rolled, tied at 3cm intervals
  • 2 middle bacon rashers, rind removed, chopped
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 6 French shallots, peeled
  • 1 large carrot, halved, thickly sliced
  • 250ml (1 cup) red wine
  • 250ml (1 cup) Massel beef stock
  • 1 fresh bouquet garni (celery, bay, thyme and parsley)
  • 450g small Kipfler potatoes, scrubbed, halved lengthways
  • 150g button mushrooms
  • Fresh continental parsley, chopped, to serve


  • 1
    Preheat oven to 150C/130C fan forced. Heat 1 tbs of the oil in a large shallow casserole dish over medium-high heat. Season the beef. Cook, turning, for 6 minutes or until browned. Transfer to a plate.
  • 2
    Heat the remaining oil in the dish over medium-low heat. Add the bacon and cook, stirring, for 1 minute. Add the leek and garlic and cook, stirring, for 3 minutes or until soft. Transfer to a bowl, reserving the fat in pan. Add the shallot and carrot to the pan and cook, stirring, for 3 minutes or until golden. Transfer to a separate bowl and set aside.
  • 3
    Return the bacon mixture and beef to the pan. Stir in the wine, then simmer for 2 minutes or until reduced slightly. Stir in the beef stock and bouquet garni. Cover and transfer to oven. Roast, turning halfway, for 2 hours. Return the shallot and carrot to the pan and roast, covered, for 30 minutes or until the beef is almost tender.
  • 4
    Add the potato and mushroom to the pan. Roast, covered, for 40 minutes or until vegetables are tender. Roast, uncovered, for a further 15 minutes. Stand for 10 minutes before sprinkling with the parsley.

Source: taste.com.au


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