Tuesday’s with Marco: Slow Roasted Beef Brisket


  • 1.5 kg Beef Brisket
  • Vegetable Oil
  • 2 stalks celery with leaves, chopped
  • 1 bay leaf
  • 250 ml beef stock
  • 250 ml red wine
  • 2 tablespoon tomato paste
  • 2 large carrots, sliced
  • 2 medium onions, chopped
  • 1 cup cold water

Method of Cookery 

  • In a large pan heat the oil over medium-high heat.

    Season the brisket on both sides with a generous pinch of salt. Sear the brisket in the hot pan until browned, then transfer into oven proof tray.

    Add the parsley stem, celery,carrots,onions and bay leaf.

    Put the seared brisket on top of the vegetables.

    In a large bowl whisk together the stock, wine, tomato paste.

    Cover and cook in oven about 160 degrees gas mark 5, until the meat is fork tender.
    Remove the meat, from the slow cooker and set aside.

    Strain the liquid into a medium pan over medium-high heat.

    Thicken with a little corn flour and you should have nice gravy.

    Serve with roast potatoes and roast seasonal vegetables


Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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