Braised brisket with vegetable broth 

Braised brisket with vegetable broth


Preparation:255 min
Ready in:255 min


For servings

21 cupswater
35 ouncesBeef bone
106 ouncesBeef brisket in one piece
2 ½ cupsCelery roughly chopped
2 ½ cupscarrots peeled and roughly chopped
2 ½ cupsparsley root or turnips or parsnips, peeled and roughly chopped
1 ⅓ cupsBaby onions peeled and halved
1Leeks sliced
4 sprigsLovage
To serve
creamed Horseradish
Apple puree
5 tablespoonsChive finely chopped


1 Bring the water to the boil in a large stockpot and add the bones, brisket and peppercorns. Reduce the heat to a ‘blip’ and simmer for 3-4 hours, skimming off any froth that comes to the surface.
2 An hour before the end of cooking time, add the vegetables and lovage and leave to simmer on a low heat.
3 When the meat is completely tender, remove from the pot. Carefully season the soup and strain. Discard the bones. Cut the beef across the grain into finger-thick slices and serve in a deep dish. Pour the hot stock over it and some of the tender vegetables if desired.
4 Mix together the horseradish and apple puree in equal quantities to serve alongside. Sprinkle the beef with sea salt and chives just before serving.


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