Beef brisket - slow cooked on the hob

Some meat just needs to be slow cooked.

I also can't resist a bargain, brisket is a good value cut of meat but it needs to be given some time or you'll just end up with a tough, chewy mess.

So this is what I did to bring out that brilliant flavour.

First seal off the meat in a frying pan, I seasoned the brisket with a little bit of salt and lots of black pepper and used a knob of butter and a splash of oil in the pan. Keep the heat high and turn quickly in the pan. It only needs to be in there long enough for all the sides to be sealed.

Once the brisket is sealed, put it in a big pan and add the following:

1/2 bottle of red wine
2 beef stock cubes
1 red onion roughly chopped
3tsp mustard
1dessert spoon of tomato paste/puree
1tsp of paprika
4 cloves of garlic
pinch of celery salt
1/2 tsp each of oregano, rosemary and thyme (all mine were dried herbs)

Top up the pan with water until the brisket is covered and pop the lid on bring to the boil and then reduce down until it is very lightly simmering.
Leave it like this,topping up with water and checking occasionally. I actually forgot about mine and left it ticking over for 4 hours!


The meat should shred apart pretty easy with just a normal knife and fork. We had ours in gravy with a big pile of mash (click here for a recipe that includes smooth tasty mash) and green beans.
Simply comforting food. 

Also great to use as a pie filling or as a great value roast dinner. :)