Beef brisket pot roast recipe

Created by Hayley Smorgon and Gaye Weeden

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Cuisine: Jewish
Prep Time: 5 min(s)
Cook Time: 3 hr(s)
Makes 8 generous serves

Beef brisket is the ultimate comfort food. Instead of being cooked in the oven, the beef can also be cooked on the stove over a low heat.

Ingredients

2 tablespoons vegetable oil
1 brown onion, thinly sliced
1 kg beef brisket, in one piece
4 large potatoes, peeled (kipflers are best)

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Preparation

Preheat the oven to 160°C (Gas 2–3).

Heat the oil in a large heavy-based casserole dish over medium heat. Sauté the onion until golden.

Place the beef on top and season with sea salt and freshly ground black pepper.

Cover the casserole very tightly and bake for 1½ hours. Add the potatoes, then cook for a further 1½ hours, or until the meat is tender and the potatoes are very soft and brown.

SBS cook’s notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

Recipe from Cooking From The Heart: A Journey Through Food by Hayley Smorgon and Gaye Weeden, with photographs by Mark Roper. Published by Hardie Grant.

If you enjoyed this Beef brisket pot roast recipe then browse more Jewish recipes, stew recipes, meat recipes, hanukkah recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.

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