Main Meal Recipes > Brisket Braised with Red Wine

How to make brisket braised with red wine:
A traditionally cheap cut of meat cooked in a rather upmarket way.


2 1/2 lb piece lean rolled brisket
1 tablespoon flour, seasoned with salt and pepper
1 tablespoon oil
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 onion, skinned and diced
1 tablespoon tomato puree
1/4 pint beef stock
4 tablespoons red wine
1 teaspoon fresh thyme, finely chopped
salt and pepper
(see measure conversions for more information)


- Roll the joint in the seasoned flour.
- Heat the oil in a frying pan and brown the joint all over.
- Take the joint from the pan and set aside.
- Put all the vegetables into the frying pan and cook gently for 3 minutes.
- Add the stock, wine, tomato puree and thyme.
- Season with salt and pepper.
- Bring to the boil.
- Transfer the vegetables and gravy into a lidded ovenproof casserole.
- Place the meat on top of the vegetables.
- Put the lid onto the casserole and place in the oven at 170 degrees C. for about 2 1/2 hours.