Michael and Rachel's

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Beef Brisket with Red Wine Gravy

Updated: 21 Nov 2024

Ingredients

  • 1kg beef brisket
  • 1 tbsp olive oil
  • 2 onions, quartered
  • 6 garlic cloves, peeled
  • 3 sprigs of fresh thyme
  • 1 carrot, cut into rough chunks
  • 150ml red wine
  • 1 tbsp gluten-free Worcestershire sauce
  • 1 gluten-free beef stock cube dissolved in 200ml boiling water
  • 1½ tbsp cornflour mixed with 1-2 tbsp cold water
  • Salt and pepper

Method

  1. Preheat the oven to 140°C/Fan 120°C/Gas Mark 1.
  2. Place the oil in a large, ovenproof casserole dish over a high heat. Once hot, season the brisket generously with salt and pepper, then sear in the pan until brown on all sides. Turn off the heat.
  3. Arrange the onions, garlic, thyme and carrot around the beef, then add the wine, Worcestershire sauce and stock. The beef should be at least half-submerged. If not, top up with some extra beef stock or hot water.
  4. Cover with a lid and place in the oven for 4½ hours, turning the beef over at least once during this time.
  5. Transfer the cooked beef to a plate, cover with foil and leave to rest for 30 minutes.
  6. To make the gravy, use a potato masher to roughly mash the vegetables in the remaining liquid. Strain through a sieve into a jug, discarding the veg. Pour the liquid back into the pan.
  7. Place the pan over a medium-high heat and bring to the boil. Stir in the cornflour slurry and simmer for 1-2 minutes, until nicely thickened.
  8. Once the meat has rested, slice the beef and serve with chipped potatoes, greens and the lovely red wine gravy.