Name: Hairy Bikers Beef Brisket Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Ingredients: 1.2kg well-marbled beef brisket, rolled and tied; 1 tsp flaked sea salt, plus extra; Freshly ground black pepper; 4-5 tbsp sunflower oil; 4 onions; 3 sprigs fresh thyme; 1 large bay leaf; 2 tbsp tomato puree; 500ml hot beef stock; 200ml red wine; 4 large carrots, cut into 3cm chunks; 6 celery sticks, trimmed and cut into 4cm lengths

This slow-braised beef brisket recipe is made with a well-marbled joint of beef, red wine, beef stock, onions, carrots, and celery. The Hairy Bikers’ pot roast method delivers fall-apart tender meat in a rich cooking liquor that doubles as gravy. It takes around 4 to 5 hours in a low oven and serves 5 to 6 people.

I make this every time we have family round for Sunday dinner. It is one of those recipes where the oven does all the hard work, and the leftovers are even better the next day.

Jump to Recipe Jump to Video Print Recipe

Beef Brisket Ingredients

1.2kg well-marbled beef brisket, rolled and tied
1 tsp flaked sea salt, plus extra
Freshly ground black pepper
4–5 tbsp sunflower oil
4 onions
3 sprigs fresh thyme
1 large bay leaf
2 tbsp tomato puree
500ml hot beef stock
200ml red wine
4 large carrots, cut into 3cm chunks
6 celery sticks, trimmed and cut into 4cm lengths

How To Make Beef Brisket

Season and sear the beef: Season the brisket all over with salt and black pepper. Heat 2 tbsp of sunflower oil in a large flameproof casserole and brown the beef over a fairly high heat for 8 to 10 minutes, turning every couple of minutes. Remove the beef and set aside.
Fry the onions: Preheat the oven to 160°C (140°C Fan / Gas Mark 3). Thinly slice two of the onions. Fry them in the casserole for 5 minutes until nicely browned, stirring regularly. Add more oil if needed.
Build the braising liquid: Stir in the thyme and bay leaf, then cook for 20 to 30 seconds. Return the beef to the casserole. Mix the tomato puree into the hot beef stock and pour it around the beef. Add the red wine and bring to a gentle simmer.
Braise in the oven: Cover with a tight-fitting lid and place in the oven. Cook for 3 hours. After about 1.5 hours, take the casserole out and turn the beef over.
Prepare the vegetables: Cut the remaining two onions into quarters. Cut the carrots into 3cm chunks and the celery into 4cm lengths. Heat 1 tbsp oil in a frying pan and fry the onions for 5 minutes. Add the carrots and celery and cook for 5 more minutes until softened.
Add vegetables and finish cooking: Remove the casserole from the oven. Turn the beef over and nestle the vegetables around it. Cover and return to the oven for a further 1 to 2 hours, until the beef is very tender and yields to the pressure of a spoon.
Rest and serve: Lift the beef onto a board, remove the string, and let it rest for 20 minutes under foil. Carve into slices and serve with the braised vegetables and the cooking liquor as gravy.

What Are the Best Tips for Cooking Beef Brisket?

Choose well-marbled meat: A brisket with good marbling will be far more tender and flavourful than a very lean cut. Ask your butcher for a well-marbled joint, rolled and tied.
Sear until deep brown: Browning the beef on all sides for a full 8 to 10 minutes builds rich flavour through caramelisation. Do not rush this step.
Use a heavy casserole dish: A heavy-based, ovenproof casserole with a tight-fitting lid distributes heat evenly during the long braise. This keeps the temperature steady and the meat moist. If you enjoy one-pot meals, try this beef stew and dumplings recipe too.
Turn the beef halfway: Turning the brisket over after 1.5 hours ensures even cooking. Press it with a fork to check how tender it feels before adding the vegetables.

What Goes Well With This Pot Roast?

This pot roast is a proper Sunday dinner centrepiece. Serve it with creamy dauphinoise potatoes or fluffy mash to soak up the rich cooking liquor. A batch of Yorkshire puddings on the side works brilliantly with the gravy.

Steamed greens like cabbage, kale, or green beans keep things fresh alongside the rich meat. You could also make a simple onion gravy if you want extra sauce on the table.

How Should You Store Leftover Brisket?

Store leftover brisket and its cooking liquor together in an airtight container in the fridge for up to 4 days. The flavour actually improves overnight as the meat absorbs more of the braising liquid.

Brisket freezes well. Place cooled meat and liquor in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the oven until piping hot.

Nutrition Facts

Serving Size: 1 of 6 servings
Calories: 480 kcal
Total Fat: 24g
Saturated Fat: 8g
Total Carbohydrate: 14g
Sugars: 8g
Dietary Fibre: 3g
Protein: 42g

Frequently Asked Questions

How long does it take to cook beef brisket in the oven? At 160°C, a 1.2kg brisket takes around 4 to 5 hours in total. The first 3 hours are for the meat alone, then 1 to 2 more hours after adding the vegetables.

How does the Hairy Bikers beef brisket compare to James Martin’s? The Hairy Bikers braise their brisket with red wine, stock, and onions for a classic British pot roast. James Martin’s version uses different herbs and a slightly different liquid base, but both rely on low, slow cooking for tender results.

Can I use a different cut of beef instead of brisket? Chuck or shin work as substitutes since they have similar connective tissue that breaks down during slow cooking. The texture will be slightly different, but the method stays the same.

Can I cook this beef brisket in a slow cooker? Yes. Sear the beef and fry the onions on the hob first, then transfer everything to a slow cooker. Cook on low for 8 to 10 hours or on high for 5 to 6 hours until tender.

What is the best way to slice brisket? Always cut against the grain, which means slicing across the muscle fibres rather than along them. This gives you tender, easy-to-chew slices rather than tough, stringy ones.

Try More Recipes: