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Slow-Roast Beef Brisket

This is the perfect recipe for an easy, lazy weekend lunch. Just make sure you get the brisket in the oven first thing in the morning, and then you can more or less leave it to its own devices.

Serves 8


1 Boned, rolled beef brisket (about 2.5kg)

700g Potatoes, peeled and cut into chunks

500g Carrots, peeled and cut into chunks

500g Parsnips, peeled and cut into chunks

400g Small onions, peeled and halved

5 tbsp olive oil

1 tbsp duck fat

8 Garlic cloves, unpeeled and lightly crushed

2 Bay leaves

A few sprigs of thyme

Salt & pepper



Preheat the oven to 200ºC.


Put the brisket on a board; massage in the oil and season well. Put the garlic, bay leaves and thyme in a large roasting tin and rest the meat on top. Roast for 30 minutes.

Take it out of the oven; turn down the temperature to 140ºC. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender.

Baste the meat with its fatty juices throughout.


Add the vegetables to a hot roasting tin and toss them in hot duck fat. Turn the oven up to 180ºC and cook for an hour.


Cook the brisket, uncovered, for a further hour or until the joint has crisped up and the vegetables are cooked through.

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