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3 medium Carrots, peeled and chopped
6 shallots, peeled and chopped
2 Leeks, peeled and chopped
1 large head of garlic
A bunch of fresh mixed herbs
10 black peppercorns
2 kilo unrolled brisket (horseshoe end)
1 litre chicken stock
2 glasses of red wine
Place all vegetables, herbs, garlic, and peppercorns into roasting tray and then place the brisket on top fat side facing up.
Cover with chicken stock and wine so that the meat is just above the liquid and tightly cover with tin foil.
Cook on a low temperature (150c) for approximately 4 hours depending on oven.
Slice the meat and serve with seasonal veg and copious amounts of horseradish sauce.