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  • Pot-Roasted Brisket with Salsa Verde
Pot-Roasted Brisket with Salsa Verde

Pot-Roasted Brisket with Salsa Verde

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Transform a budget-friendly joint of beef into a luxurious dish by cooking it slowly with tomatoes, garlic, olives, artichokes and herbs. Adjust the cooking time slightly depending on the size of your joint; if you can, allow the meat the rest before carving and serving. Paired with a zingy salsa verde, this restaurant-style meal is sure to impress. 
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  • 6 tbsp olive oil, for the salsa verde, plus 2 tsp for the lamb
  • 1.4 kg beef brisket
  • 6 shallots, quartered
  • 2 celery sticks, roughly sliced
  • 7 cloves garlic, 6 crushed for the beef, 1 for the salsa verde
  • 2 fennel, roughly sliced
  • 150ml white wine
  • 2 tins chopped tomatoes
  • 75g olives, pitted
  • 1 tbsp sundried tomato paste
  • 100g artichokes, cooked, drained of their oil
  • 1 tbsp fresh thyme
  • 25g flat-leaf parsley, for the salsa verde
  • 25g oregano, leaves only, for the salsa verde
  • 1 tbsp capers
  • 1 tsp wholegrain mustard
  • ½ lemon, juice
  • 200g tagliatelle, to serve (optional)


Step 1

Preheat the oven to 160°C/140°C fan/gas 3.

Step 2

Heat a little oil in a large frying pan over a medium-high heat and add the brisket. Turn occasionally, until brown all over, then transfer to a large casserole. Deglaze the pan with a little water and add to the casserole.

Step 3

Heat a little more oil in the pan, fry the shallots and celery until browned and transfer to the casserole.

Step 4

Deglaze the pan with a little water and repeat with the remaining oil, garlic and fennel, deglazing the pan for the last time with the wine, letting it bubble before pouring into the casserole.

Step 5

Stir the chopped tomatoes, olives, tomato paste, artichokes and thyme around the beef.

Step 6

Season with pepper, cover and cook in the oven for 2 1/2 hours, until the meat is tender.

Step 7

Serve the pot roast as it is or, for a thicker sauce, set the joint aside to rest while you simmer the sauce and reduce to your liking.

Step 8

For the salsa verde, whizz the remaining garlic clove, parsley, oregano, capers, mustard and lemon juice in a blender with 1 tbsp of oil until it forms a rough paste.

Step 9

Keep the blender going and gradually trickle in the remaining oil until smooth and well blended. Season to taste.

Step 10

Serve the beef in rough slices with the sauce, salsa verde and some cooked tagliatelle pasta.

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