This easy and delicious Hairy Bikers Pot Roast Brisket is a perfect hearty meal for any occasion. With tender, slow-cooked beef, caramelised onions, and flavourful gravy, it’s a comforting dish that’s simple to prepare. You can even swap ingredients like mustard for extra flavour!
Ingredients Needed
- 1.8 to 2.3 kg beef brisket (flat cut or point cut)
- 1 to 2 tablespoons extra virgin olive oil
- 3 large onions, sliced
- Salt, to taste
- 5 to 6 garlic cloves, minced
- 3 to 4 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 475 ml beef stock
- 2 to 3 large carrots, peeled and cut into 4 cm pieces
- 1 tablespoon mustard (optional)
How To Make Pot Roast Brisket
- Prepare the Brisket: Score the fat side of the brisket in a cross-hatch pattern with cuts about 2 cm apart. Trim off any large chunks of fat that won’t render out. Season generously with salt and let sit at room temperature for 30 minutes.
- Sear the Brisket: Heat a large ovenproof pot (or Dutch oven) on medium-high heat. Pat the brisket dry, place it fatty side down, and sear for 5-8 minutes until browned. Flip the brisket and cook the other side for a few more minutes.
- Sauté the Onions and Garlic: Remove the brisket and set aside. If needed, add a little olive oil. Add the sliced onions to the pot, sprinkle with salt, and sauté on high heat for 5-8 minutes until they’re lightly browned. Add the garlic and cook for another 1-2 minutes.
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Tie the Herbs and Simmer: Tie together the bay leaves, rosemary, and thyme with kitchen twine. Move the onions and garlic to the sides of the pot and place the brisket in the middle. Add the beef stock and the tied herbs, then bring the stock to a boil on the stovetop. Cover the pot and transfer it to the oven. Cook for 3 hours, flipping the brisket every hour for even cooking.
- Add the Carrots and Continue Cooking: After 3 hours, add the carrots to the pot. Cover and cook for another hour, or until the brisket is tender and easily falls apart.
- Remove the Brisket: Once the brisket is ready, remove it from the oven and transfer to a cutting board. Cover with foil and discard the herbs.
- Make the Sauce (Optional): If you want to make a sauce, remove the carrots and half of the onions and set aside. Purée the remaining drippings and onions in a blender until smooth. Optional: Add 1 tablespoon of mustard for a tangy twist. Heat the sauce in a small pot and keep warm.
- Slice and Serve: Slice the brisket across the grain into 1/4 to 1/2-inch slices to ensure tenderness. Serve the sliced brisket with the onions, carrots, and gravy. It pairs wonderfully with mashed potatoes, roasted potatoes, egg noodles, or polenta.
Recipe Tips
- Score the Fat Properly: When scoring the brisket’s fat, make sure to only cut the fat, not the meat. This helps the fat render out properly, making the meat tender and juicy.
- Sear the Meat Slowly: Don’t rush the searing process. Sear the brisket slowly on medium-high heat to get a nice brown crust without burning the fat.
- Flip the Brisket Regularly: Flip the brisket every hour while it cooks. This ensures it cooks evenly and stays moist.
- Tie the Herbs Together: Use kitchen twine to tie the bay leaves, rosemary, and thyme. This makes them easy to remove later and stops them from spreading throughout the dish.
- Rest the Meat Before Slicing: After cooking, let the brisket rest for 10-15 minutes before slicing. This helps keep the juices in the meat, making it more tender and juicy when served.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover hairy bikers pot roast brisket cool to room temperature before storing it in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, wrap the brisket tightly in plastic wrap or foil and store it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven or on the stovetop.
- Reheating: Reheat leftovers by gently warming them in the oven at 160°C (320°F) for 15-20 minutes, or until heated through. For quicker reheating, use the microwave in short bursts, stirring in between.
More Recipes:
Hairy Bikers Pot Roast Brisket
Description
This easy and delicious Hairy Bikers Pot Roast Brisket is a perfect hearty meal for any occasion. With tender, slow-cooked beef, caramelised onions, and flavourful gravy, it’s a comforting dish that’s simple to prepare. You can even swap ingredients like mustard for extra flavour!
Ingredients
Instructions
- Prepare the Brisket: Score the fat side of the brisket in a cross-hatch pattern with cuts about 2 cm apart. Trim off any large chunks of fat that won’t render out. Season generously with salt and let sit at room temperature for 30 minutes.
- Sear the Brisket: Heat a large ovenproof pot (or Dutch oven) on medium-high heat. Pat the brisket dry, place it fatty side down, and sear for 5-8 minutes until browned. Flip the brisket and cook the other side for a few more minutes.
- Sauté the Onions and Garlic: Remove the brisket and set aside. If needed, add a little olive oil. Add the sliced onions to the pot, sprinkle with salt, and sauté on high heat for 5-8 minutes until they’re lightly browned. Add the garlic and cook for another 1-2 minutes.
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Tie the Herbs and Simmer: Tie together the bay leaves, rosemary, and thyme with kitchen twine. Move the onions and garlic to the sides of the pot and place the brisket in the middle. Add the beef stock and the tied herbs, then bring the stock to a boil on the stovetop. Cover the pot and transfer it to the oven. Cook for 3 hours, flipping the brisket every hour for even cooking.
- Add the Carrots and Continue Cooking: After 3 hours, add the carrots to the pot. Cover and cook for another hour, or until the brisket is tender and easily falls apart.
- Remove the Brisket: Once the brisket is ready, remove it from the oven and transfer to a cutting board. Cover with foil and discard the herbs.
- Make the Sauce (Optional): If you want to make a sauce, remove the carrots and half of the onions and set aside. Purée the remaining drippings and onions in a blender until smooth. Optional: Add 1 tablespoon of mustard for a tangy twist. Heat the sauce in a small pot and keep warm.
- Slice and Serve: Slice the brisket across the grain into 1/4 to 1/2-inch slices to ensure tenderness. Serve the sliced brisket with the onions, carrots, and gravy. It pairs wonderfully with mashed potatoes, roasted potatoes, egg noodles, or polenta.
Notes
- Score the Fat Properly: When scoring the brisket’s fat, make sure to only cut the fat, not the meat. This helps the fat render out properly, making the meat tender and juicy.
- Sear the Meat Slowly: Don’t rush the searing process. Sear the brisket slowly on medium-high heat to get a nice brown crust without burning the fat.
- Flip the Brisket Regularly: Flip the brisket every hour while it cooks. This ensures it cooks evenly and stays moist.
- Tie the Herbs Together: Use kitchen twine to tie the bay leaves, rosemary, and thyme. This makes them easy to remove later and stops them from spreading throughout the dish.
- Rest the Meat Before Slicing: After cooking, let the brisket rest for 10-15 minutes before slicing. This helps keep the juices in the meat, making it more tender and juicy when served.
Hairy Bikers Pot Roast Brisket