A great alternative to a classic roast with Italian flavours and tender beef brisket. The slow cooking of this Italian-inspired pot roast results in succulent slices of beef with lots of deliciously flavoured vegetables and hearty red wine gravy.
- Preheat the oven to gas 2, 150°C, fan 130°C.
- Rub the brisket with olive oil and seasoning and sear in a frying pan on a high heat until browned all over. Remove meat from the pan and quickly fry the pancetta until golden. Set aside.
- Soak the porcini mushrooms in boiling water just to cover and leave for 10 minutes. In a large, heavy-based casserole dish put the onions, carrots, celery and garlic and place the brisket on top. Add all the remaining ingredients and mix well.
- Cover with a lid and cook for 3 1/2 hours. Turn the brisket twice during cooking. When cooked, remove the brisket and rest for 20 minutes. Reduce the sauce, if necessary.
- Slice the brisket and serve with potatoes. Spoon over the sauce, pancetta and mushrooms.
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