Slow roast Ruckmans beef brisket with potatoes and onions

Slow roast Ruckmans beef brisket with potatoes and onions

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Slow Roast Beef Brisket


This brisket of beef makes a simple yet incredibly tasty Sunday lunch using an economical beef joint. By slow cooking beef brisket, you allow the meat to become more tender and hold more its flavour. Roast beef times will vary depending on the the size of your beef joint.

Preparation time: 10 minutes
Cooking time: 5 ½ hours



  • 2.5kg boned and rolled RSPCA Assured brisket of beef
  • 4 garlic cloves, coarsely chopped
  • a handful of thyme sprigs
  • Fairtrade olive oil
  • 1.2kg potatoes, peeled and cut into
    3-4cm chunks
  • 500g small onions or shallots, peeled
  • sea salt and freshly ground Fairtrade pepper 


How to slow cook your beef brisket. Preheat the oven to 200°C/fan 180°C/gas 6. Put the beef brisket into a large roasting tin and tuck the garlic and thyme under it.

Massage the oil into the brisket and season well. Place in a preheated oven and roast for 30 minutes. Turn the temperature down to 140°C/120°C/gas 1, cover the beef with foil and return to the oven for 4 hours.

Increase the oven temperature to 160°C/fan 140°C/gas 3. Baste your brisket again, add potatoes and onion and cook for a further hour until the brisket joint has crisped up and the potatoes and onion are cooked through.

Serve your delicious roast beef brisket with Yorkshire pudding and gravy.

Recipe: Freedom Food producer Harry Hewlett, Ruckmans Farm.

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