This slow cooked tomato beef brisket is flavoured with gin and traditional Bloody Mary seasonings.
- 900g-1kg (approx. 2 lb) piece of Scotch Beef Brisket
- Freshly Ground Sea Salt and Black Pepper
- Generous Splash Light Olive Oil
- 1 x 700g Jar (3 cups) Passata or 2 x 400g (14 oz) Tins Chopped Tomatoes
- 5 tbsp Gin
- 2 tbsp Worcestershire Sauce
- 5 Generous Dashes Tabasco
- Juice of 1 Lemon
- 3 Large Sprigs Rosemary
- 5 Dried Juniper Berries
- Remove the beef from the fridge about half an hour before you’re planning to cook so it can come up to room temperature. Also, pre-heat the oven to 120 degrees (250 fahrenheit). Alternatively, if you have an AGA like me, all you need to do is stash the brisket in the simmering oven to cook.
- Heat a heavy bottomed, lidded casserole dish that the beef can fit in snugly (or with a little room, depending on the size of your dish) over a high heat with a splash of oil.
- Cut off any trussing from the beef, and season it well all over with freshly ground sea salt and black pepper.
- Brown the beef on all sides, before adding the passata or tinned tomatoes, gin, Worcestershire Sauce, Tabasco, lemon juice, rosemary sprigs and juniper berries to the pan.
- Pour over enough cold water so that the meat is just covered (this typically will be half the passata jar/ one of the tomato tins full) and season well with salt and pepper.
- Bring the mixture to the boil, and then remove from the heat.
- Put on the lid, and leave in the oven for 5 to 6 hours, until the beef is tender.
- Now, depending on your beef, the size of your casserole dish and what sort of oven you’re using, you may get a unctuous sauce already, but you may need to ladle out enough liquid so it comes only half way up the piece of beef before you shred it and mix it into the sauce with two forks.
- Return to the oven while you’re preparing the vegetables ready to serve. At this point you’ll also want to open a bottle of red wine to breathe and enjoy with your (alternative) roast.