Description
Jamie Oliver’s Beef Brisket is a slow-cooked recipe that uses a combination of spices, herbs, and vegetables to create a deeply flavorful and tender piece of meat. Cooking the brisket at a low temperature for several hours allows the flavors to meld, making it a hearty, comforting dish.
Ingredients
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- 1.5 kg (about 3 lbs) beef brisket
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- 1 tablespoon olive oil
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- Salt and black pepper, to taste
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- 1 large onion, sliced
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- 3 cloves garlic, minced
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- 2 carrots, chopped
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- 2 celery stalks, chopped
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- 1 tablespoon tomato paste
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- 2 cups beef stock
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- 2 sprigs fresh rosemary
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- 2 sprigs fresh thyme
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- 2 bay leaves
Instructions
Preheat your oven to 160°C (320°F).
Rub the brisket with olive oil, salt, and black pepper. In a large, oven-safe pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the brisket and sear it on all sides until browned, about 3-4 minutes per side. This step helps lock in the flavor.
Remove the brisket from the pot and set it aside. In the same pot, add the sliced onion, minced garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables start to soften. Stir in the tomato paste and cook for another minute.
Pour in the beef stock and stir well. Add the rosemary, thyme, and bay leaves. Bring the mixture to a simmer, allowing the flavors to blend.
Place the seared brisket back into the pot, nestling it among the vegetables and liquid. Cover the pot with a lid or tightly with foil.
Transfer the pot to the preheated oven and cook for 3-4 hours, or until the brisket is fork-tender. Check halfway through to make sure there’s enough liquid; if it seems dry, add a bit more beef stock or water.
Once the brisket is done, let it rest for 10 minutes before slicing. Serve with the roasted vegetables and juices from the pot.