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Hairy Bikers Pot Roast Brisket

Hairy Bikers Pot Roast Brisket
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Hairy Bikers Pot Roast Brisket is made with beef brisket, garlic, onions, carrots, celery, bay leaves, rosemary, dried red chiles, dry red wine, whole plum tomatoes, and low-sodium chicken broth. This easy Pot Roast Brisket recipe creates a delicious dinner that takes about 4 hours to prepare and can serve up to 6 people.

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Hairy Bikers Pot Roast Brisket Ingredients

  • 4-pound beef brisket with a 1/3-inch layer of fat
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 5 garlic cloves, smashed
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 3 bay leaves
  • 2 rosemary sprigs
  • 2 small dried red chiles
  • 2 cups dry red wine
  • 1 can (14 ounces) whole plum tomatoes, drained
  • 3 cups low-sodium chicken broth

How To Make Hairy Bikers Pot Roast Brisket

  1. Preheat Oven: Preheat your oven to 325°F (163°C).
  2. Season Brisket: Sprinkle the brisket with salt and pepper.
  3. Brown Brisket: In a large skillet, heat the olive oil over medium-high heat. Place the brisket in the skillet, fat side down, and cook until it is richly browned (about 5 minutes). Turn it over and brown the other side (about 5 minutes). Transfer the browned brisket, fat side up, to a roasting pan.
  4. Cook Vegetables: In the same skillet, add the garlic, onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are soft (about 10 minutes).
  5. Add Herbs and Spices: Add the bay leaves, rosemary, and chiles. Stir and cook for 2 minutes.
  6. Add Wine and Tomatoes: Pour in the red wine and bring to a boil. Let it boil until reduced by half (about 6 minutes). Add the drained tomatoes and simmer over low heat for 15 minutes.
  7. Combine and Braise: Pour the vegetable mixture over and around the brisket in the roasting pan. In the same skillet, bring the chicken broth to a simmer, then pour it around the brisket.
  8. Cook in Oven: Cover the roasting pan with foil and place it in the oven. Cook until the brisket is very tender (about 3 hours).
  9. Prepare Sauce: Remove the brisket from the roasting pan and cover it with foil to keep warm. Strain the contents of the roasting pan through a coarse strainer into a large saucepan, pushing the vegetables through. Boil the sauce over high heat until reduced to about 3 1/4 cups (about 20 minutes). Season the sauce with salt and pepper to taste.
  10. Serve: Slice the brisket into 1/3-inch thick slices. Pour some sauce over the slices to keep them moist. Serve the remaining sauce on the side.
Hairy Bikers Pot Roast Brisket
Hairy Bikers Pot Roast Brisket

Recipe Tips

  • Pick a Good Brisket: Get a brisket with a nice layer of fat (about 1/3-inch thick). This keeps it juicy and tasty.
  • Brown the Meat Right: Don’t rush when browning the brisket. It gives great flavor to the meat and sauce.
  • Cook Veggies Well: Make sure the garlic, onions, carrots, and celery are soft. This helps their flavors mix into the sauce.
  • Reduce Wine Properly: Boil the red wine until it’s half gone. This makes the sauce taste better.
  • Strain the Sauce: After cooking, strain the sauce and push the veggies through. This makes the sauce flavorful.

What To Serve With Bikers Pot Roast Brisket

This tender Pot Roast Brisket goes well with mashed potatoes, roasted veggies, green beans, or a salad. It also tastes great with rolls, garlic bread, rice, or polenta.

How To Store Leftovers

  • Refrigerate: Place leftover brisket and sauce in an airtight container. Store in the fridge for up to 3 days.
  • Freeze: Put the brisket and sauce in a freezer-safe container. Freeze for up to 3 months. To thaw, place in the fridge overnight before reheating.
Hairy Bikers Pot Roast Brisket
Hairy Bikers Pot Roast Brisket

How to Reheat Leftovers

  • In The Oven: Preheat the oven to 325°F. Place the brisket in a baking dish, cover with foil, and heat for about 20-30 minutes until warm.
  • In The Microwave: Place slices of brisket on a microwave-safe plate, cover, and heat on medium power for 2-3 minutes until hot.
  • On The Stove: Place slices of brisket in a skillet with some sauce, cover, and heat over medium heat until warmed through about 10 minutes.

Hairy Bikers Pot Roast Brisket Nutrition Facts

  • Calories: Approximately 450 per serving
  • Protein: 35g
  • Carbohydrates: 10g
  • Fat: 25g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Sodium: 400mg
  • Fiber: 2g
  • Sugar: 5g

Try More Hairy Bikers Recipes:

Hairy Bikers Pot Roast Brisket
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Print Recipe

Hairy Bikers Pot Roast Brisket

Author: Hamdi Saidani Cooking Method:Braising In The Oven Cuisine:Uk Courses:Dinner Recipe Keys: P Pot Roast Brisket
Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours Rest time: 10 minutesTotal time:3 hours 30 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

Hairy Bikers Pot Roast Brisket is made with beef brisket, garlic, onions, carrots, celery, bay leaves, rosemary, dried red chiles, dry red wine, whole plum tomatoes, and low-sodium chicken broth. This easy Pot Roast Brisket recipe creates a delicious dinner that takes about 4 hours to prepare and can serve up to 6 people.

Ingredients

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C).
  2. Season Brisket: Sprinkle the brisket with salt and pepper.
  3. Brown Brisket: In a large skillet, heat the olive oil over medium-high heat. Place the brisket in the skillet, fat side down, and cook until it is richly browned (about 5 minutes). Turn it over and brown the other side (about 5 minutes). Transfer the browned brisket, fat side up, to a roasting pan.
  4. Cook Vegetables: In the same skillet, add the garlic, onions, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are soft (about 10 minutes).
  5. Add Herbs and Spices: Add the bay leaves, rosemary, and chiles. Stir and cook for 2 minutes.
  6. Add Wine and Tomatoes: Pour in the red wine and bring to a boil. Let it boil until reduced by half (about 6 minutes). Add the drained tomatoes and simmer over low heat for 15 minutes.
  7. Combine and Braise: Pour the vegetable mixture over and around the brisket in the roasting pan. In the same skillet, bring the chicken broth to a simmer, then pour it around the brisket.
  8. Cook in Oven: Cover the roasting pan with foil and place it in the oven. Cook until the brisket is very tender (about 3 hours).
  9. Prepare Sauce: Remove the brisket from the roasting pan and cover it with foil to keep warm. Strain the contents of the roasting pan through a coarse strainer into a large saucepan, pushing the vegetables through. Boil the sauce over high heat until reduced to about 3 1/4 cups (about 20 minutes). Season the sauce with salt and pepper to taste.
  10. Serve: Slice the brisket into 1/3-inch thick slices. Pour some sauce over the slices to keep them moist. Serve the remaining sauce on the side.

Notes

  • Pick a Good Brisket: Get a brisket with a nice layer of fat (about 1/3-inch thick). This keeps it juicy and tasty.
  • Brown the Meat Right: Don’t rush when browning the brisket. It gives great flavor to the meat and sauce.
  • Cook Veggies Well: Make sure the garlic, onions, carrots, and celery are soft. This helps their flavors mix into the sauce.
  • Reduce Wine Properly: Boil the red wine until it’s half gone. This makes the sauce taste better.
  • Strain the Sauce: After cooking, strain the sauce and push the veggies through. This makes the sauce flavorful.
Keywords:Hairy Bikers Pot Roast Brisket, Pot Roast Brisket Uk Recipe

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