Make it Scotch

Slow Cooked Scotch Beef Brisket with Goose Fat Roasties & Cauliflower

  • Prep 1 hour
  • Cook 4 hour
  • Serve 6-8

Ingredients

Cooking Method

For the Slow Cooked Scotch Beef Brisket (Hob & Oven Method)

  • 1
    Preheat the oven to 160°C/150°C fan/gas 4.
  • 2
    Remove the beef brisket from the fridge and allow it to come to room temperature. Once it’s cooler, pat it dry with some kitchen roll then sprinkle all over generously with sea salt flakes and ground black pepper. Heat a tablespoon of vegetable oil in a medium casserole dish and, when it’s hot, brown the meat all over.
  • 3
    Remove beef from the pan and keep aside. Add the remaining oil to the pan, reduce the heat and add the chopped onions and cook gently until they are soft (around 5 mins). Add the chopped celery, carrots, button mushrooms, parsnip & garlic and cook gently for another 5-10 minutes water releases from the mushrooms. Now sprinkle the flour over the veggies and mix well.
  • 4
    Add the porcini mushrooms, thyme & red wine, stir and allow it to come to the boil. Add the beef stock and return the browned beef brisket to the pan with any resting juices that have released.
  • 5
    Once it’s simmering put on the lid and transfer the casserole to the oven. Cook for between 3 and 4 hours until the beef is very tender and can be easily sliced. Turn the beef around in the casserole dish to ensure its moist all over and the veggies aren’t sticking to the bottom.
  • 6
    When cooked remove from the oven and use large tongs or two serving spoons to remove the beef brisket and place on a chopping board covered in foil to keep in warm. Drain the vegetables from the sauce, and reserve them for later. Return the sauce to the pan and boil until the sauce has reduced to around half and becomes glossy, and thick enough to coat the back of a spoon.
  • 7
    To serve thinly slice the beef brisket onto a warm serving platter and spoon over the sauce (if you like you can also serve the soft vegetables or use these in a soup later). Finally sprinkle with chopped parsley and serve with roasties and cauliflower.
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