Slow cooked Beef brisket(so tender) with garlic & thyme roast tats & homemade Yorkshire puds
🥩 Slow-cooked beef brisket:
Ingredients:
- 1.5–2 kg beef brisket
- 2 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp rosemary
- 500 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tablespoon tomato purée
- Salt and pepper to taste.
Method:
- Sear the brisket in olive oil until browned on all sides.
- Remove the beef. In the same pan, sauté the onion and garlic for 2–3 minutes.
- Add the tomato purée, thyme, rosemary, Worcestershire sauce and stock.
- Return the brisket to the pan. Cover tightly.
- Slow-cook in the oven at 150°C (300°F) for 3.5–4.5 hours, or until the meat is tender when pierced with a fork.
- Rest for 15 minutes before slicing.
🥔 Garlic & Thyme Roast Potatoes:
Ingredients:
- 1 kg Maris Piper or King Edward potatoes, peeled and chopped
- 3 tbsp goose fat or vegetable oil
- 3 garlic cloves (crushed)
- Fresh thyme sprigs
- Salt to taste.
Method:
- Parboil the potatoes for 10 minutes. Drain and rough up the edges.
- Heat the fat in an oven tray at 200°C (400°F).
- Add the potatoes, garlic and thyme. Toss and roast for 45–50 minutes, turning halfway through, until golden and crispy.
🥕 Roasted carrots and parsnips:
Ingredients:
- 3 carrots and 3 parsnips, peeled and cut into batons
- 2 tbsp olive oil or honey glaze
- Salt and pepper, and a pinch of thyme.
Method:
- Toss the vegetables in the oil and seasoning, and add a drizzle of honey if desired.
- Roast at 200°C (400°F) for 30–35 minutes until caramelised.
🟢 Green beans:
Ingredients:
- 200 g green beans, trimmed
- Salt and butter.
Method:
- Boil in salted water for 3–4 minutes.
- Drain and toss with a knob of butter.
🥣 Rich beef gravy:
Ingredients:
- Pan juices from brisket
- 2 tbsp plain flour
- 300–400 ml beef stock
Method:
- Skim the fat off the brisket pan juices.
- In a saucepan, whisk the flour into the fat and cook for 1–2 minutes.
- Slowly whisk in the stock and remaining juices.
- Simmer for 10–15 minutes and season to taste.
🧁 Yorkshire puddings:
Ingredients:
- 140 g plain flour
- 4 eggs
- 200 ml milk
- Pinch of salt
- Beef dripping or oil
Method:
- Mix the flour, eggs, milk and salt together to form a smooth batter. Leave to rest for 30 minutes.
- Heat a muffin tin with ½ teaspoon of oil in each hole to 220°C (430°F) until smoking hot.
- Quickly pour in the batter. Bake for 20–25 minutes without opening the oven door.
📌 Serving tip:
Arrange the brisket slices on the plate first, then add the roast potatoes, Yorkshire puddings filled with gravy and arrange the vegetables beautifully around the edge. Pour over generous amounts of gravy and serve hot.
Thank You And Enjoy
