Braised Beef Brisket with Yorkshire Puddings


For the Brisket

1 Piece of beef brisket, 3-4kg piece for this recipe

2 Carrots

1 Onion

4 Garlic cloves

1 Bottle red wine (doesn't have to be expensive)

4 Litres Beef stock

Salt and Pepper



For the Yorkshire puddings

140g Plain Baker's Flour

4 Eggs

200ml Milk

Oil for Baking



For the Brisket

Pre heat the oven to 160 degrees


Be aware of the size of recipe, you need a large deep tray, you can just cut the brisket down if you can only buy a large pieve and don't need it all.


Roughly chop all of the vegetables and saute in a hot pan

Put them at the bottom of your baking tray

Season the brisket and also add to the pan and sear until brown and caramelised on both sides. Add on top of the vegetables.

Being careful, add the red wine to the hot pan and to deglaze then add the red wine to the brisket and vegetables in the tray. Cover with beef stock.

Cover with a lid or tinfoil and bake in the oven for 4 hours, the meat should be tender and be able to pull apart easily when cooked.


Set the brisket aside until you need it and I would advise doing this in the morning of the day you need it or the day before.


For an amazing sauce add 100g tomato puree, blend and reduce everything except the brisket by 3/4's


For the Yorkshire Puddings


I haven't reinvented the wheel with this recipe, I have used this recipe for years. It's simple, gives great results but I have no idea who's recipe it is

Pre heat the oven to 220 degrees

Using your choice of muffin tin, fill each slot half way with oil and put into the oven.

For safety it can pay to put the muffin tin onto a tray so you don't spill oil when removing them from the oven later

Meanwhile make the mix. Whisk the eggs and milk together and then mix into the flour until smooth. You could use a handblender if you like. Then season the mix.

When the oil has started to smoke in the muffin tins remove the tins from the oven and immediately pour the batter 3/4 of the way up.

Put into the oven and DO NOT OPEN THE DOOR.


Cooking times

mini muffin tray - 7 mins

Medium/regular - 15 mins

Large/Texas - 20-25 mins


I would advise making these as close to serving time as possible.


For serving I reheat the meat, heat the sauce and serve the meat and sauce inside the Yorkshire Puddings!