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Braised brisket with root vegies


  • Preheat oven to 150°C.
  • Heat a thin layer of oil in a heavy-bottomed casserole and brown the brisket all over. Remove, season and set aside.
  • Then add the parsnips, carrots, turnips, onions and bacon to the dish with more oil, if needed, and cook until lightly browned, regularly tossing. Add the garlic, bay leaves, thyme and white wine. Mix well, add the stock to almost cover and season. Then cover with a lid and cook in the oven for 3 hours, turning once or twice (skimming the sauce if needed).
  • To serve, slice the beef and place on individual plates with the vegies, and macaroni cheese or pasta tossed with butter and cheese on the side.


  • olive oil
  • 1.5 kg rolled brisket
  • sea salt & freshly ground pepper
  • 3 parsnips, peeled & cut into chunks
  • 3 medium carrots, peeled & cut into chunks
  • 12 baby turnips, peeled
  • 12 baby onions, peeled
  • 100 gm bacon, cubed
  • 2 garlic cloves, crushed
  • 1-2 bay leaves
  • 2 thyme sprigs
  • 500 ml dry white wine
  • chicken stock

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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