Best 2 Hairy Bikers Pot Roast Brisket Recipes

Indulge in the culinary delight of a classic British dish, Pot Roast Brisket, brought to you by the renowned Hairy Bikers. This hearty and flavorful dish features succulent brisket braised to perfection in a rich gravy, accompanied by tender vegetables and a medley of aromatic herbs.

The Hairy Bikers' Pot Roast Brisket recipe offers a traditional approach with a modern twist, ensuring a mouthwatering result. Their Beef and Ale Pot Roast Brisket is a comforting dish that combines the flavors of tender beef, rich ale, and hearty vegetables. The Red Wine Pot Roast Brisket, on the other hand, introduces a sophisticated twist with its robust red wine sauce that adds a layer of depth and complexity.

For those seeking a lighter variation, the Pot Roast Brisket with Vegetables offers a healthier option without compromising on taste. The Hairy Bikers also cater to slow cooker enthusiasts with their Slow Cooker Pot Roast Brisket recipe, a convenient and hassle-free way to achieve fall-off-the-bone tenderness.

Each recipe provides detailed instructions, ensuring that home cooks of all skill levels can recreate this classic dish with ease. Whether you prefer a traditional approach or a contemporary twist, the Hairy Bikers' Pot Roast Brisket recipes guarantee a flavorful and satisfying meal that will warm your soul.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF POT ROAST

Slow-cooker beef pot roast image

Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Perfect for busy family weekends

Provided by Miriam Nice

Categories Dinner, Main course

Time 7h45m

Number Of Ingredients 13

Ingredients

2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots, chopped
3 sticks of celery, chopped
2 parsnips, chopped
1 onion, chopped
80g button mushrooms
2 bay leaves
2 garlic cloves, crushed
2 tsp English mustard
500ml red wine
250ml beef stock

Steps:

Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.

Nutrition Facts : Calories 470 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.42 milligram of sodium

POT-ROASTED BEEF BRISKET

Pot-roasted beef brisket image

Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy

Provided by Good Food team

Categories Dinner, Main course

Time 3h35m

Number Of Ingredients 14

Ingredients

1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
a few fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme to serve

Steps:

Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Nutrition Facts : Calories 575 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.53 milligram of sodium

Tips:

Choose the right cut of beef: Brisket is a tough cut of meat, so it needs to be cooked slowly and gently to break down the connective tissue and make it tender. Look for a brisket that is well-marbled, as this will help to keep it moist during cooking.
Brown the brisket before braising: Browning the brisket before braising helps to develop flavor and color. You can do this in a Dutch oven or a large skillet over medium-high heat. Just be sure to sear all sides of the brisket until it is browned.
Add plenty of vegetables to the braising liquid: Vegetables add flavor and nutrients to the braising liquid, which in turn helps to flavor the brisket. Good choices for vegetables include carrots, celery, onions, garlic, and potatoes.
Use a good quality red wine: The red wine in the braising liquid adds depth of flavor to the brisket. Choose a red wine that you would enjoy drinking on its own.
Cook the brisket low and slow: Brisket is a tough cut of meat, so it needs to be cooked for a long time at a low temperature. The ideal cooking temperature for brisket is between 250°F and 300°F. Cook the brisket for at least 3 hours, or until it is fork-tender.
Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Pot roast brisket is a classic comfort food that is perfect for a special occasion or a casual weeknight meal. With its tender meat, rich gravy, and flavorful vegetables, pot roast brisket is sure to please everyone at the table. So next time you're looking for a delicious and hearty meal, give pot roast brisket a try!