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Pot roasted brisket with green sauce


  • Preheat oven to 150°C fan forced (170°C normal).
  • Rinse the brisket under cold water and set aside.
  • Heat the stock and wine in a pot.
  • Arrange the carrots, onions and leeks with 2 separated heads of garlic, 2-3 good handfuls of herbs and the peppercorns in a deep roasting tray in one layer. Then place the brisket on top, pour the hot stock over and cover with kitchen foil. Cook in the oven for about 3 hours until the brisket is very tender and then slice.
  • To make the sauce, chop 20 gm fresh herb leaves and 3 garlic cloves, and combine with the capers, anchovies, ground pepper and oil. Taste for seasoning and set aside.
  • Serve the sliced beef on a bed of the vegies with the strained juices poured over and a dollop of the green sauce on top. 
  • from "From Nose to Tail" by Fergus Henderson, English chef


  • 2 kg piece of unrolled brisket, brined
  • 1 litre chicken stock
  • 350 ml red wine
  • 2 medium-large carrots, chopped
  • 3 onions, chopped
  • 2 leeks, chopped
  • 2½ whole heads of garlic, separated, but not peeled
  • 10 black peppercorns
  • fresh parsley, mint & tarragon leaves
  • 1½ tbsp capers, chopped
  • 4-6 anchovy fillets, chopped
  • freshly ground pepper
  • ¼ cup olive oil

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
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