Slow-Cooked Beef Brisket with Root Vegetables

Ingredients

• 200g Raw beef chuck roast
• 100g Raw mature carrots
• 150g Raw russet potatoes without skin
• 80g Raw leeks

Method

1. 1Preheat oven to 300°F (150°C). Pat the 200g raw beef chuck roast dry with paper towels to help browning.
2. 2Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Sear the beef chuck roast on all sides for 2-3 minutes per side until a brown crust forms (about 8-10 minutes total). This develops deep flavor. Remove and set aside on a plate.
3. 3In the same pot, add the diced leeks (80g) and carrots (100g), cooking for 3-4 minutes until they begin to soften and release aromatics. Stir occasionally.
4. 4Return the seared beef to the pot. Add 2 cups (480ml) of low-sodium beef broth, ensuring the meat is about 60% submerged. Season with salt, pepper, and 1 teaspoon dried thyme or rosemary if desired.
5. 5Bring to a gentle simmer, then cover and transfer to the preheated 300°F oven. Bake for 2.5-3 hours until the beef is very tender and shreds easily with a fork.
6. 6Meanwhile, cut the 150g raw potatoes into 1-inch cubes. About 30 minutes before the beef is done, remove the pot from the oven and stir in the potato cubes. Return to the oven uncovered for the final 30 minutes.
7. 7The brisket is ready when it pulls apart with minimal pressure and the vegetables are tender. The braising liquid will have reduced and thickened slightly from evaporation.
8. 8Divide into a single large serving bowl. Serve immediately with all braising liquid, vegetables, and tender beef pieces together.