Beef brisket

Nutritional Info

Fat per serving
Calories per serving


  • 2 medium onions, diced
  • 2 garlic cloves, crushed
  • 800g lean brisket of beef
  • 4 carrots, diced
  • 4 leeks, diced
  • 2 sticks celery, chopped
  • 1 litre meat stock
  • 2 tbsp yellow split peas, soaked overnight
  • 1 bouquet garni
  • 400g cauliflower and broccoli florets
  • 2 tbsp chopped fresh parsley
  • freshly ground black pepper, to taste

Cooking Instructions

  1. Heat a heavy-bottomed, non-stick frying pan and then dry-fry the onions and garlic for 2–3 minutes until soft.
  2. Add the beef, seasoning well with black pepper, and continue to cook over a high heat until the meat is well sealed.
  3. Transfer the contents of the pan to a large flameproof casserole dish and add the carrots, leeks and celery.
  4. Pour in the meat stock, then add the split peas and the bouquet garni.
  5. Cover with a lid and simmer gently for 1 1/2 hours, or until the meat is tender.
  6. Remove the beef from the dish and keep it warm.
  7. Add the cauliflower and broccoli florets to the casserole and cook for a further 5–6 minutes.
  8. Carve the beef into thin slices, then serve with the vegetable casserole and sprinkle the chopped parsley over the top.


Brisket is ideal for slow-cooking – it can be cooked a day in advance and served cold.

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© 2010 Rosemary Conley Group