Hairy Bikers Pot Roast Brisket

Delve into the cozy realm of British cuisine with the Hairy Bikers' Pot Roast Brisket, a dish that epitomizes comfort food with its tender, slow-cooked beef and rich, flavorful gravy. This recipe, originating from the Hairy Bikers' Best of British collection, is not just a meal; it's a warm embrace on a plate. The Hairy Bikers, known for their down-to-earth cooking style and love for traditional British dishes, have created a Pot Roast Brisket recipe that's perfect for Sunday dinners, special occasions, or any day that calls for a hearty, comforting meal.

Ingredients for the Hairy Bikers' Pot Roast Brisket

For the beef:

• 1.2 kg of well-marbled beef brisket, rolled and tied
• 1 tsp flaked sea salt, plus extra to season
• Freshly ground black pepper
• 4-5 tbsp sunflower oil
• 4 onions
• 3 sprigs bushy thyme
• 1 large bay leaf
• 2 tbsp tomato purée
• 500 ml hot beef stock, made with 1 beef stock cube
• 200 ml red wine
• 4 large carrots, cut into 3cm chunks
• 6 celery sticks, trimmed and cut into 4cm lengths

For the potato latkes:

• 1 medium free-range egg
• 1 medium free-range egg yolk
• 1 large onion
• 1.2 kg potatoes, preferably Maris Piper
• 25g plain flour
• 1 tsp flaked sea salt
• 2 tbsp finely chopped fresh parsley leaves or chives (optional)
• 6 tbsp sunflower oil, for frying
• Freshly ground black pepper

Preparation Instructions

1. Season the Beef: Start by seasoning the beef brisket with salt and pepper. In a large casserole, heat oil and brown the beef on all sides, creating a flavorful crust.
2. Cook the Onions: After browning the beef and setting it aside, cook onions until browned, adding more oil if needed. Introduce thyme and bay leaf for aromatic depth.
3. Simmer with Tomato Purée and Wine: Return the beef to the casserole, mix tomato purée with hot beef stock, pour around the beef, add wine, and bring to a gentle simmer.
4. Oven Roasting: The beef is then covered and placed in the oven to cook slowly, allowing the flavors to meld and the beef to become tender.
5. Prepare Vegetables: Sauté additional onions, carrots, and celery until softened and browned, which will later be nestled around the beef for the final stretch of roasting.
6. Potato Latkes: A side of potato latkes, made from grated potatoes and onions mixed with eggs, flour, and seasoning, then fried until golden, complements the brisket perfectly.
7. Final Touches: After the beef has become tender, it's served sliced with the cooked vegetables, latkes, and rich cooking liquor as gravy.

Storage and Reheating

This dish keeps well in the refrigerator for up to 3 days when stored in an airtight container. To reheat, simply place the brisket and vegetables in a preheated oven at 160°C/325°F until warmed through. The latkes can be crisped up in an oven or toaster oven.

Nutritional Information

The Hairy Bikers' Pot Roast Brisket is rich in proteins and essential nutrients from the beef and vegetables, providing a balanced meal. However, it's also a hearty dish, so portion control is advised for those monitoring calorie intake.

FAQ about the Hairy Bikers' Pot Roast Brisket

Q: Can I use a different cut of beef for this recipe? A: While brisket is recommended for its flavor and texture after long cooking, other tough cuts like chuck or shoulder can also be used but may require adjustment in cooking times.

Q: Can I make this recipe in a slow cooker? A: Yes, the pot roast can be adapted for a slow cooker. Brown the beef as per the instructions, then transfer all ingredients into the slow cooker and cook on low for 8-10 hours or until tender.

Q: Is it possible to prepare this dish ahead of time? A: Absolutely. The brisket tastes even better when allowed to sit with its juices, making it a perfect make-ahead meal. Simply reheat gently before serving.

For a comforting meal that brings the essence of British cooking into your home, the Hairy Bikers' Pot Roast Brisket is a standout choice, showcasing the simplicity and depth of flavors that slow cooking can achieve. It's a recipe that promises not just a meal, but an experience to be savored.

Original recipe attributed to the Hairy Bikers' Best of British series​​​​.