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.jpg


A simple yet incredibly tasty recipe for a hearty Sunday lunch using an economical cut. 

Preparation time: 10 minutes
Cooking time: 5 ½ hours



  • 2.5kg boned and rolled RSPCA Assured
    beef brisket
  • 4 garlic cloves, coarsely chopped
  • 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 


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

Massage the oil into the meat 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 meat with foil and return to the oven for 4 hours.

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

Serve with Yorkshire pudding and gravy.

Recipe: Freedom Food producer Harry Hewlett, Ruckmans Farm.

Current rating: 3 stars Rate this recipe