Brisket and Carrots

Brisket and Carrots


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This is a traditional French recipe that is served when it is cold outside! The brisket needs to cook for 4 hours to be properly tender.


Serves: 6 

  • 2 tablespoons oil
  • 2 kg brisket, cut into chunks
  • 2 onions, diced
  • 8 carrots, thickly sliced
  • 1 tablespoon flour
  • 2 tablespoons tomato paste
  • pinch thyme
  • 4 cloves garlic, smashed
  • 1 bay leaf
  • 1 bottle red wine
  • water, to cover
  • salt and pepper, to taste

Preparation:30min  ›  Cook:4min  ›  Ready in:34min 

  1. Preheat the oven to 180 degrees C.
  2. Heat the oil in a frypan and brown the meat in batches. Set aside. Saute the onions and carrots in the same frypan. Return the meat to the frypan and stir in the flour.
  3. Place in a casserole dish and stir in the tomato paste, thyme, garlic, bay leaf and salt. Pour in the red wine and add water as necessary to cover the meat. Cover with baking paper and put on the lid. Bake 4 hours, checking every now and then there is enough liquid.
  4. Add salt and pepper to taste.

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