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One-pot beef brisket & braised celery

One-pot beef brisket & braised celery

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Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus optional marinating
  • Easy
  • Serves 8

This beautiful beef brisket dish is based on the Tuscan braise – beef in Barolo wine, but you can use any full-bodied red that suits your budget

  • Freezable
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal572
fat33g
saturates12g
carbs3g
sugars3g
fibre2g
protein47g
salt0.2g
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Ingredients

Method

  • STEP 1

    If you have time, up to 24 hrs before, sit the beef in a snug plastic container and pour over the wine. Cover and leave to marinate in the fridge, turning the beef as and when you can.

  • STEP 2

    Heat oven to 170C/150C fan/gas 3½. Drain the wine from the beef (if you’ve marinated), but keep the wine. Heat the oil in a flameproof casserole dish that will fit the beef and all the vegetables – don’t worry if the beef is too tall for the dish. Season the beef and spend a good 15 mins browning it on all sides, then remove from the dish. Add the celery, carrots and onion to the dish, sizzle in the beef fat for 5 mins, then add the garlic and herbs. Nestle the beef among the vegetables, pour over the wine and bring to a simmer. Cover the dish with its lid (or foil if the beef is too tall) and braise in the oven for 4-4½ hrs until very tender, turning the beef once.

  • STEP 3

    Once cooked, leave to rest for 10 mins, then lift the beef onto a carving board. Drain the vegetables (reserving the braising juices), toss with the parsley and tip into a dish. Spoon the fat off the braising juices and pour into a bowl for spooning over. The sauce can be chilled in the fridge – the fat will solidify and can be lifted off the sauce before it’s reheated.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

Rating: 3 out of 5.4 ratings
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