Rolled Beef Brisket Roast with Red Wine

So, I made a beef roast this weekend and I thought I’d share the recipe with you all.

It is very simple straightforward and absolutely lovely. I made it just for two and even then it had to be eaten over two days so bear that in mind.

So first, roll the brisket up and tie it down with strings. Season it well, poke some holes and bury deem in, garlic cloves. Heat some oil in the pot then brown it on all sides. This is important, take your time and don’t rush it.

Now what you are supposed to do is, take the meat out of the casserole dish and then put in the vegetables and brown them. But I just chucked in the vegetables along with it this time, put some red wine and stock in.

The vegetables I put were, carrots, turnip, parsnip and onions along with a bundle of thyme and rosemary.

And then it goes in the oven, for 6-8hours, depending on how much you are making. I made it this time for 5-6hours.

There are a lot of things you can have with it. I choose to have roasted potatoes and reddish. Potatoes were lightly boiled before being roasted.

And also some pan lightly oiled fried asparagus. I don’t like boiling asparagus, I love them on the pan, it gives a wonderful texture and compliments any type of roast perfectly.

And that was it guys. Use a fork to check if it’s coming off easily and it was in my case. Chuck away the vegetables in the pot, make gravy out of the remaining juice, or just put it over the meat as it is on your plates.

There you have it, a very easy and simple roast. Something you can put in the oven, and go for a walk on Sunday and come back to enjoy it fully.