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Grid Iron Meat

Slow-Cooked Beef Brisket with Celeriac Mash

Rich, fall-apart beef brisket slowly braised with tomato, red wine, and rosemary — a comforting low-carb classic. Paired with buttery celeriac mash and tenderstem broccoli, it’s the perfect combination of deep flavour and wholesome balance.

INGREDIENTS
  • 1kg beef brisket
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 2 carrots, chopped
  • 2 tbsp tomato purée
  • 250ml red wine
  • 400ml beef stock
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 tbsp olive oil
  • Sea salt and cracked black pepper

Celeriac Mash:

  • 1 large celeriac (about 800g), peeled and cubed
  • 25g butter
  • 1 tbsp double cream or olive oil
  • Salt and pepper to taste

To Serve:

  • Tenderstem broccoli, lightly steamed
METHOD

  1. Preheat oven to 160°C fan (180°C conventional).
  2. Season the brisket with salt and pepper. Heat the olive oil in a heavy casserole and brown the meat on all sides. Remove and set aside.
  3. Add onion, garlic, and carrots to the pan; cook for 5 minutes until softened. Stir in tomato purée.
  4. Pour in red wine, scraping the bottom of the pan. Let it simmer for 2 minutes, then add beef stock, rosemary, and bay leaves.
  5. Return the brisket to the pan, cover tightly with a lid, and cook in the oven for 3½–4 hours, or until the meat is tender and shreds easily.
  6. For the celeriac mash, boil the celeriac cubes in salted water for 15–20 minutes until soft. Drain well, add butter and cream, and mash or blend until smooth.
  7. Serve slices or pulled pieces of brisket over the mash with a ladle of sauce and steamed broccoli on the side.

Multi-Cooker Option

Ninja Foodi / Slow Cook Mode:
Sear the brisket using Sauté for browning. Add the remaining ingredients and cook on Slow Cook (High) for 6 hours or Low for 8 hours. For a faster result, pressure cook for 90 minutes with natural release.

Internal temperature for tenderness: 90–95°C.

Shop for Ingredients

Native Breed Beef – Rolled Brisket 1kg

Rolled brisket joint, perfect for 4 people or 2 people with a good appetite!

Our rolled brisket joint, sourced from heritage breed cattle raised on North Yorkshire farms, is a tender, richly marbled cut perfect for slow cooking. Full of deep, beefy flavour, it becomes beautifully succulent when braised or roasted, making it an ideal choice for hearty family meals or special occasions. A true taste of premium British beef.

Original price was: £20.50.Current price is: £17.50.

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Sides:

  • Roasted cauliflower with garlic and thyme.
  • Buttered green beans or kale.
  • Root vegetable mash (celeriac, swede, or turnip).
  • Horseradish crème fraîche.
  • Braised red cabbage for a sweet contrast.

Matches:
Rosemary, thyme, garlic, tomato, red wine, mustard, horseradish, bay, and slow-cooked onions.

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Preparation Time: 20 minutes
Cooking Time: 4 hours (or 90 minutes pressure cooked)

Hot Tips

  • Rest the brisket for 20 minutes before slicing for clean portions.
  • Reduce the braising liquid to a rich glaze for an extra depth of flavour.
  • Save leftovers for tacos or salads — they improve in taste overnight.

Pairings

Red Wine:
Full-bodied reds such as Malbec, Cabernet Sauvignon, or Syrah.

White Wine:
A rich Viognier or lightly oaked Chardonnay complements the creamy mash.

Beer & Cider:
A dark porter or strong English ale pairs beautifully with the slow-cooked flavours.

Non-Alcoholic:
Beef bone broth with herbs, or a spiced black tea with a dash of lemon.

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