20 mins
+ waiting
Springtime Brisket Roast
Recipe by Graham
Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight so require significant connective tissue. For that reason, brisket must be cooked slowly to tenderize the connective tissue.
If you can get hold of Aberdeen Angus ("Angus beef") your roast will be all the more succulent, particularly since we are going to marinate it overnight!
Spinach with Sesame and Garlic 
Steak and Kidney Pie Ingredients for Springtime Brisket Roast
Currently displaying quantities in US Imperial Measurements
How to Cook Springtime Brisket Roast
- Marinade the beef in the beer overnight, turning it occasionally. Peel and crush (mince) the garlic. Peel the shallots and leave whole. Peel and roughly slice the carrots. Place the meat in a large ovenproof dish and add the other ingredients - garlic, shallots, carrots, bay leaves, sugar, tomato purée (tomato paste). Spoon in two or three tablespoons of the marinade, then cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until tender.
- Remove the meat from the ovenproof dish and keep warm. Put the dish on the hob, slowly sprinkle in the flour while stirring and mix everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
- Serve Springtime Brisket Roast with Champ and Peppered Cabbage.
GRAHAM'S HOT TIP:
Always allow roast meat to rest for 15-20 minutes (in a warm place) before serving. You can be making the gravy while the meat stands.
Reviews of Springtime Brisket Roast
 September 03 2014This gets better each time I make it! My husband couldn't believe the brisket shrunk so much. It really didn't that much. I grazed a bit when it was almost done. lol. This recipe is definitely a keeper! Absolutely wonderful! I was looking for a good brisket recipe, and so far, this one definitely takes the cake! The gentle aroma from the beer made the meat just a hint aromatic. And the gravy, and was so good over potatoes and with the meat! I will definitely be making this one again.Thank you so much for sharing! talitha (1 review) |
 September 20 2013This is absolutely an outstanding, fork tender brisket recipe. I have tried to slow roast brisket before and it was tough and chewy. I followed the directions "to the letter" and it came out perfect. I have made several briskets with different recipes, but this has now become my go-to... and it gets even better the next day! I could hardly slice it because the meat just fell apart - so tender and so flavorful. We made brisket sandwiches the next day, and I also mix it with hash and eggs. My mouth is watering just thinking about this delicious brisket! Highly recommended recipe and directions. caitlin (1 review) |
February 01 2013 This was really excellent. I've often wondered what people do with brisket because it's always seemed like an uninteresting cut of meat to me. But having tried this, I just know I shall be buying it again because the end reslt was a really tender joint with a superb taste. Well done, Graham, for bringing this one to us. lizzysheard (5 reviews) |
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