Bordeaux Beef Brisket ©


  • 35oz-1kg Beef Brisket Joint (rolled & tied)
  • Pinch of Black Pepper
  • 16.9fl oz-500ml Bordeaux Red Wine
  • 1 Tbsp Crushed Garlic Paste
  • 1 Bouquet Garni
  • 2 Bay Leaves
  • 1 Teaspoon Dried Oregano
  • 0.5oz-15g Fresh Basil Leaves


  1. Place all of the ingredients except the beef into a large casserole dish/bowl/container and stir
  2. Place the beef into the wine (remember to leave the string on the beef brisket joint) and marinade on one side for 12 hours covered and in the fridge
  3. Turn the beef over and marinade for a further 12 hours (24 hours in total)
  4. Remove the beef from the fridge and allow to reach room temperature for 15 minutes before roasting
  5. Meanwhile, pre-heat oven to 248˚F/120˚C regular oven or 212˚F /100˚C fan assisted oven. Remove the beef from the marinade (save the wine to baste) and place on the roasting rack/pan (I use the Wilkinson 1888 Vulcan Roaster) and pop into the oven for 2 hours
  6. Remove the beef from the oven and baste with the remaining wine marinade (take care not to pour the bits over such as the bouquet garni bag etc). Pop the beef back into the oven for a final 1 hour and 40 minutes (3 hours and 40 mins total cooking time)
  7. Remove from the oven and test with a meat thermometer that it reads at least 194˚F/90˚C
  8. Leave to rest for at least 1 hour, slice against the grain and serve

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