James This pot roast brisket can be as mild or as spicy as you want it to be. We love one-pot cooking, even before becoming parents there was a very appealing pull to throwing a bunch of ingredients in a pot, cooking low and slow and returning hours later to the ingredients magically transformed into a tasty and wholesome dinner full of depth and flavour.
As the summer winds down and September looms closer, meals like this pot roast brisket have a place in family life. One-pot cooking is a simple way to feed your family. There’s nearly always leftovers for lunch the next day of an opportunity to stow away a meal in the freezer for a rainy day.
Ingredients
- 2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp dried chilli flakes the children were eating this so I wanted to keep it mild, you can add more to suit your taste
- Extra virgin olive oil
- 750 g rolled beef brisket roasting joint – big chunks of shin beef work just as well
- 2 red onions finely diced
- 3 sprigs of fresh Rosemary
- 2 bay leaves
- 6 cloves garlic – peeled and left whole
- 3 sticks celery sliced in to long chunks
- 2 tbsp smoked paprika
- 500 g passata
Instructions
- In a pan/pot that’s suitable for the oven, dry fry your whole spices until they are warm and release their aromas. Move them to a pestle and mortar with a little salt and grind roughly to break them down.
- Add olive oil to a pan on a medium heat and seal the brisket joint on the sides. Remove the brisket and set it aside once this is done.
- Add your rosemary and bay leaves to the pan and allow them to sizzle for 20 seconds before adding your finely diced onions and giving it all a stir.
- Add your garlic cloves whole followed by your celery and stir. Then add all your spices to the onions and fry for a few minutes.
- Just as the onions start to caramelise and stick to the base of the pan (don’t let them burn) add your passata and deglaze your pan by gently stirring and encouraging any of the onions from the base of the pan.
- Return the brisket to the pan, cover in the sauce, place the lid on your pan and cook in the oven at 150°c for 3 hrs. Remove every hour and turn the brisket coving it in the sauce.
- After 3hrs remove the brisket from the sauce and slice. Return the brisket to the sauce, give it a good stir and serve.
- We served this for two separate meals as there was enough for 6. You can serve it with rice, mash, or on a brioche bun for the ultimate brisket sandwich.
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