Slow Cooked Beef Brisket with Garlic Mash

Knowing we would eat so much delicious turkey over Christmas, we had thankfully made sure we had a great joint of beef brisket in the fridge to change things up for a couple of days! (Yet secretly I can’t wait to make leftover turkey and gammon pie like my mum does!)

Last night was the post Christmas weigh-in, and I was pleasantly surprised with just a 1/2lb gain, even with being pregnant and my stomach maaaajorly popping out seemingly overnight on Boxing Day!  So before I left for group I got the beast of a brisket going, meaning that when I came home it would be lovely and tender- it didn’t disappoint! We served it with garlic mashed potato and lots of veg. 

Ingredients (serves 4) 

  • Rolled Beef Brisket joint, all visible fat removed. (Supermarkets usually label with estimated servings, or ask your butcher for a joint which will suffice).
  • 2 onions roughly chopped into chunks.
  • 2 large carrots,roughly chopped. (I didn’t peel them)
  • A handful of brussel sprouts.
  • 4-5 large white potatoes
  • 1 clove garlic
  • 3/4 pint Beef stock
  • 1 tbsp beef gravy granules (2.5 syns dependent on brand)
  • Pinch salt
  • Pinch dried thyme
  • Pinch dried mixed herbs
  • 1 tbsp milk (syn according to which kind you have). 
  • Frylight


  1. Take your Beef out of the fridge 30-30 mins before you plan on beginning cooking to bring it to room temp.
  2. Preheat your oven to approx. 200 degrees Celsius (180 fan).
  3. Spritz a large frying pan/sauté pan with Frylight and heat to a medium heat- alternatively use a casserole dish which can be used both on the hob and in the oven to save washing up!
  4. Add onion, carrots and brussels sprouts into the pan and cook for 2-3 mins.
  5. Make a space in the middle of the vegetables and seal your Beef all the way around, lightly browning it. 
  6. Once lightly browned all over, place the Beef in a casserole dish and add the vegetables around it. Add the stock, pinch of salt and pinch of thyme. Cover with a disk of baking paper if you can to prevent the top of the meat drying out.
  7. Place the lid on the casserole dish and put in the oven for 20 minutes before reducing the heat to 160 degrees Celsius (140 fan) and cook for a further 2.5 hours, checking occasionally. 
  8. Remove the Beef from the casserole dish and allow to rest on a plate for 30 mins before serving. Discard the baking paper.
  9. Add gravy granules to the stock and veg mixture and stir well. Increase oven temp to 190 degrees Celsius (170 fan), return the lid to the pot and place back in the oven until your potatoes have finished cooking. 
  10. While the Beef is resting, peel and quarter the potatoes and boil them for 10-15 minutes until soft. Once cooked begin cooking additional veggies as required.
  11. Drain the potatoes and return to the saucepan. Grate in the clove of garlic, add a couple of spritzes of Frylight, the milk and dried herbs. Mash the potatoes and stir well before serving. 
  12. Take the casserole dish with the gravy/jus out of the oven and stir well. 
  13. Carve your Beef and serve with mash, veg and a generous ladle of the gravy/jus. 


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