Slow Braised Brisket Bourguignon


1kg beef brisket joint

1 tbsp oil

2 garlic cloves, squashed

10 shallots, peeled

300ml beef stock

300ml red wine

2 parsnips, peeled and cut into chunks

175g mixed mushrooms

1 tbsp oil

1 onion, sliced

100g streaky bacon, chopped

2 tbsp fresh parsley, chopped


Heat oven to 170C/325F/gas 3.  Heat the oil in a large saucepan, add the joint and brown on all sides.  Tip in the garlic and shallots and lightly brown. Place in a deep ovenproof dish, season and add the stock, wine and parsnips.  Cover and cook in the oven for 2.5 hours.

Stir in the mushrooms during the last 30 minutes and return to the oven.  Heat the oil and lightly fry the onion and bacon until crispy.

Serve the meat scattered with the onion, bacon and parsley, with mashed potato and seasonal green vegetables.

Source: Great British Food Magazine

Back to other recipe ideas

Beef Brisket Joint

A boneless joint from the shoulder, off the breast. Slow roast or pot-roast it. This product is available two sizes.

£14.40 - £28.80
Beef Brisket Joint, Flat

A boneless flat joint from the shoulder, off the breast. Slow roast or BBQ.

£12.00 - £24.00
Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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The Well Hung Meat Company

Ellacott, Bratton Clovelly,
Okehampton, Devon, EX20 4LB
Tel: 01364 643 087

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