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Pot-roasted brisket

Pot-roasted brisket

Hearty and comforting.

  • Serves 4
  • More than 2 hours
  • Pair with Pinot Noir


  • 1.5-2kg rolled and deboned beef brisket
  • 1 Tbsp (15ml) olive oil
  • 2 large onions, sliced
  • 6 garlic cloves, crushed
  • ⅓ cup (80ml) balsamic vinegar
  • 3 cups (750ml) beef stock
  • 2 cans (400g each) chopped tomatoes
  • 1 sachet (20g) tomato paste
  • 3 sprigs fresh rosemary
  • 2 bay leaves
  • 4 thyme stalks
  • 3 celery stalks, sliced
  • 2 large carrots, peeled and sliced
  • Salt and milled pepper
  • Cooked brown rice
  • Italian flat-leaf parsley


  1. Preheat oven to 160°C.
  2. Rub beef with oil.
  3. Heat a heavy-based ovenproof casserole dish. Brown beef, then remove from dish and set aside.
  4. In the same casserole dish, fry onions until golden, then add garlic and cook for 1 minute.
  5. Add balsamic vinegar and cook until reduced and caramelised.
  6. Stir in stock, tomatoes, tomato paste, rosemary and bay leaves.
  7. Return brisket to casserole dish. Cover with foil and lid and bake for 2 hours.
  8. Add thyme, celery and carrots.
  9. Cover and cook for a further hour, or until meat is tender. Season.
  10. Serve with rice, topped with chopped parsley.
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