Buffalo Brisket

Slow Roasted Buffalo Brisket

This is the perfect recipe for an easy, lazy weekend lunch.

Just make sure you get the brisket out of the fridge an hour before roasting it and get it in the oven early enough and then you can more or less leave it to its own devices until you throw in the vegetables an hour before serving.

Serves: 4-5

Ingredients

• 2 parsnips, peeled and cut into chunks
• 3 carrots, peeled and cut into chunks
• 3 celery sticks, finely sliced
• 2 medium onions, quartered
• 1.5kg Buffalo brisket, rolled for roasting
• 250g mushrooms, washed and thickly sliced
• 2–3 tbsp Rapeseed or olive oil
• 8 Garlic cloves (optional), unpeeled and lightly crushed
• 2 Bay leaves
• 3 Thyme sprigs

Method

1. Preheat the oven to 200C/180CFan/Gas 6. Put the tied 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.
2. Roast for 30 minutes.
3. Take it out of the oven; turn down the temperature to 160C/140C/Gas 4
4. Cover the meat with foil and return it to the oven for another 4 hours, by which time it should be very tender.
5. Baste the meat with its fatty juices. Add the vegetables to the roasting tin and toss them in the juices too. Turn the oven up to 180C/160C Fan/Gas 5
6. Cook, uncovered, for a further hour, until the joint has crisped up and the vegetables are cooked through.
7. Allow to rest for 15 minutes before serving, it will be fall-apart tender and delicious!

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.