British Slow Cooked Brisket Casserole
A slow-braised beef brisket recipe yields incredibly tender meat and a rich, flavorful gravy.
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Instructions
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Preheat oven to 325 F.
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In a large ovenproof casserole over medium heat, add oil and sear the brisket on all sides until lightly browned; remove and set aside.
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Add carrots, onions, and celery to the casserole and cook, stirring, for 2 to 3 minutes.
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Increase heat to high, add red wine, and stir until almost reduced to a glaze; then lower heat, sprinkle in flour, and stir for 2 minutes.
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Add crushed garlic, the seared brisket, beef stock, and bay leaves to the casserole; bring to a boil while stirring, then cover and transfer to the preheated oven.
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Bake for 15 minutes, then reduce oven temperature to 275 F and continue cooking for 3 1/2 to 4 hours, or until the brisket is tender, adding boiling water if the liquid dries up.
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Remove the casserole from the oven, transfer brisket to a carving board, and tent with foil. Add parsley and mushrooms to the casserole, bring gravy to a boil, then reduce to a simmer and cook for 5 minutes; season to taste.
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Slice the brisket into thick pieces for serving.