Braised Brisket with Red Wine

Braised Brisket with Red Wine

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Servings: 6
Calories: 391


  • salt and freshly ground pepper
  • 1 tbsp plain flour
  • 2 1/2 lb piece lean rolled brisket
  • 1 tbsp vegetable oil
  • 8 oz carrots peeled and diced
  • 8 oz parsnips peeled and diced
  • 2 onions skinned and diced
  • 1/4 pint beef stock
  • 1 tbsp tomato puree
  • 4 tbsp red wine
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 tsp cornflour


  • Season the flour and roll the brisket joint in it until well coated.
  • Heat the oil in a 2.3 litre (4 pint) flameproof casserole and brown the joint well. Remove the meat and set aside. Stir the vegetables into the fat remaining in the pan and fry for 2 minutes. Add the stock, tomato puree, wine, thyme, bay leaf and seasoning. Bring to the boil. Return the meat to the pan, pushing it well down into the vegetables.
  • Cover tightly and cook in the oven at 170°C (325°F) mark 3 for about 2 1/4 hours or until the meat is tender when pierced with a fine skewer. Remove the meat and carve into slices. Arrange on a serving dish with the vegetables, cover and keep warm. Mix the cornflour to a paste with a little water. Stir into the juices, bring slowly to the boil and cook for 2-3 minutes to thicken. Adjust the seasoning and serve separately.
Calories: 391 kcal
Carbohydrates: 16 g
Protein: 41 g
Fat: 16g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 221 mg
Potassium: 1003 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 6333 IU
Vitamin C: 12 mg
Calcium: 49 mg
Iron: 4 mg
Ingredients Beef, Beef Brisket
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