Beef Brisket Pot Roasted and Ragu


Frugality suits me I am never happier than when tracking down an ingredients bargain or using up leftovers. About 50% of conversations with my mum are about  recent butchers/grocery bargains or creative meals with leftovers.

Brisket is one of those bargain cuts , its the breast of beef with plenty of fat and open texture. Usually found prepared boned-out and rolled, I have only found it once on the bone.  It’s easy to cook and carve so great for big groups so for a lovely sunday roast using up plenty of odd root vegetables. This is a great one pot dish, that transforms into a midweek evening meal

Beef Brisket Pot Roasted
1kg rolled beef brisket
1kg of root vegetables ( I used carrots, celeriac, swede ) cut into small 1.5 cm peices
1 large onion
2 cloves of garlic
2 sticks of celery
1/2 pint of vegetable stocl
1 bay leaf
Few sprigs of thyme
Salt and Pepper to season

Serves 4

  1. Place the vegetables in the bottom of a casserole dish, season well with salt and pepper add the herbs.
  2. Put the brisket on top of the vegetables, pour over the stock cover and put in a medium oven ( 150degC) for 3 hours alternatively use a slow cooker on LOW for 6 hours)
  3. Remove the dish from the oven and allow to rest for 30 minutes
  4. Serve as slices of brisket over the vegetables

You can have some extra greens with it too steamed cabbage or broccoli


Leftovers meat ,  vegetables and any remaining juices are  can be combined with a tin of plum tomatoes, dash of herbs (thyme, oregano or even mixed herbs ) dash of red wine or sherry  and simmered for 30 minutes.   Served over pasta and lovely with some home-made potato gnocchi



1kg of potatoes
400g of flour ( but you may not need it all)
1 egg
Pinch of salt

Makes enough for 4

  1. Peel the potatoes, cut into quarter a place in a pan of boiling salted water.
  2. Simmer until the potatoes are softened.
  3. Mash until fine , or use a food processor or ricer
  4. Add the egg salt and slowly add the flour.
  5. You want a bread dough texture but depending on the wetness of potatoes you may not need all the flour.
  6. Remove a golf ball size of dough, roll into a sausage shape on a lightly floured surface.
  7. Cut into 1.5cm sized pieces with a fork roll it over.
  8. Place well spaced on floured tray or baking sheet and refridgerate

Cooking instructions

  1. You can cook the gnocchi immediately by cooking it in boiling salted water until the gnocchi rise to the top . This usually takes just a few minutes
  2. To freeze place on a baking tray and place in the freezer, once frozen they can be placed in a freezer bag and will keep for months and can be cooked as above straight from frozen.


More Brisket recipes from Girl Interrupted Eating

Summer BrisketBeef Brisket

This entry was posted in Beef, Meat, Meat , Joints, Steaks and Sausages, Uncategorized. Bookmark the permalink.

2 Responses to Beef Brisket Pot Roasted and Ragu

  1. Hi Becky, this recipe looks delicious, I like the idea of pairing it with gnocchi too, good call!

    Leafing through your posts I think you’d perhaps like my blog too, I think we have similar culinary tastes and favourites!

    Kind regards…Mrs P x

  2. Corina says:

    It looks fantastic as leftovers with the gnocchi. Your gnocchi are a lovely small shape – mine always end up about three times as big as I want them.

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