Braised Beef Brisket with Carrots

Monday 30 September 2013

  photo SAM_0872_zps4353dd33.jpg

They had rolled Beef Brisket on offer at the shops the other day so I picked up a small one to cook at the weekend.  We don't do read meat very often actually . . . and I really do like brisket.   It's one of our favourites. 

 photo SAM_0859_zps108aaadd.jpg

It's not a beef roast you can cook in the traditional way, by dry roasting however.  Brisket is a cut which comes from the lower chest of the animal, where you would find the "pecs" of the steer, and since they don't have collar bones, they help to support at least 60% of the weight of the animal.   The brisket needs specialized cooking.

 photo SAM_0860_zpsd5bec0f0.jpg

Properly cooked however always results in one of the tastiest cuts of beef.  It needs slow braising, either on top of the stove, in the slow cooker or in the oven.  All of that connective tissue turns gelatinous during the long cooking time, resulting in a very succulent piece of meat. 

 photo SAM_0868_zps61c02cd4.jpg

In short . . . they make great pot roasts!   This is one of my favourit ways to cook it . . . Boeuf Aux Carottes . . . or Braised Beef Brisket with Carrots.  Browned on top of the stove and then oven braised with onions, bacon lardons, carrots, bay leaf and other aromatics . . . white wine . . . 

 photo SAM_0861_zps682cf901.jpg

The end result being a deliciously tender roast, with a fabulous au jus and wonderfully flavoured carrots that you could almost mash into the juices for an extra tasty gravy . . . 

 photo SAM_0867_zps507bcd90.jpg

I like to serve it simply sliced, with some of the carrots along side and some other veg, and with some of the juices spooned over top.   Simple but . . . most delicious.

 photo BoeufauxCarottes_zps9db8e82c.jpg    

*Boeuf aux Carottes*
(Braised Beef Brisket with Carrots)
Serves 4
Printable Recipe

This is a lovely meal that requires very little effort. You end up with meltingly tender beef with a rich broth, sweet and buttery in flavour from the carrots. I served it with a celeriac/potato mash and some lightly steamed haricots verts. (green beans)

2 TBS extra virgin olive oil
1.5 kg of rolled beef brisket (about 3 pounds)
1.5 kg of carrots, peeled and trimmed (about 3 pounds)
150g bacon lardoons (about 1/2 cup)
1 onion, peeled, halved and thinly sliced
2 garlic cloves, peeled and crushed
1 fresh bay leaf
1 sprig of fresh thyme
1 small leafy celery stalk
500ml dry white wine, or unsweetened apple juice (2 cups)
Coarse sea salt and freshly ground black pepper

Heat 1 TBS of the olive oil in a large roaster on top of the stove. (Use one with a fitted lid) Add the brisket and brown it slowly on all sides. Once browned, remove it to a plate, salt it generously and then set it aside.

Heat the remaining oil in the roaster and add the carrots, 1 tsp of salt and cook, stirring them occasionally, until they are browned. This will take from 3 to 5 minutes. Remove and set aside.

Put the lardoons and onions into the roaster and then cook them over high heat until nicely browned, about 3 to 5 minutes.

Add the garlic, bay leaf, thyme, celery, beef and carrots. Pour in the wine or juice, and add water almost to cover. Bring to the boil. Skim off any foam that may surface, then top with the lid and roast in a pre-heated oven at 150*C/300*F. Roast for 3 hours, turning the meat over at least once during the cooking time.

Remove from the oven and take the meat out of the liquid. Let rest for about 15 minutes before cutting in thin slices to serve, accompanied with the carrots and lovely juices spooned over top. Delicious!


  1. Thanks Marie, for the beautiful recipe and photos. I was just thinking of brisket last night. xo Jenny

  2. This is exceptionally good Jenny, especially with some horseradish on the side!

  3. A very tasty looking piece of beef.

    I hope you are feeling much better now.


  4. Classic and delicious. I especially love any roast that basically creates it's own gravy. In fact, now that I think of it, we haven't had a roast in a long time!!


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!