Pot-Roast Beef Brisket With Madeira And Tomatoes Recipe

Publish Date
Tuesday, 28 April 2015, 3:59PM

Like many affordable cuts, Brisket is a new trend dish among foodies. Swimming on a bed of Mediterranean stock, our roast beef brisket is light, tender and warming - ideal for the drop in temperature…

Serves: 10-12
Prep time: 10 mins
Cooking time: 4 hours 40 mins

2tbsp sunflower oil
2.5kg piece beef brisket, boned, rolled and tied
2 large onions, sliced
12 garlic cloves, peeled and bashed
500ml Madeira
500ml good-quality fresh beef stock
400g can chopped tomatoes
2tbsp sugar
4 bay leaves


  1. Heat the oven to 140 C. Add half the oil to a hot frying pan, season the brisket well and seal on all sides until browned. Set aside.

  2. Heat the remaining oil in a large, ovenproof casserole and add the onions. Sweat gently for a few minutes, then add the garlic, Madeira, beef stock, tomatoes, sugar and bay leaves, and bring to the boil.

  3. Add the brisket to the pan, then cover with a lid and cook in the oven for 4¬Ĺ hours, until the brisket is tender and the sauce is rich and fragrant.

Take your Radio, Podcasts and Music with you