Economical eats...with Fodder

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Welcome to the latest in our series by the award-winning Fodder of Harrogate whose recipes show how great meals need not cost the earth.

Brisket is beef’s poor relation. Brisket is something that our mothers and grandmothers cooked regularly to help stretch the house keeping budget whilst still serving a tasty meal but now it has become a ‘forgotten cut’. We are going to get our placards out and get people eating brisket again because, cooked well; it is absolutely melt-in-the-mouth, delicious. It is also a very economical cut of meat, so you can eat the very best beef at a very affordable price.


This is my mother’s recipe and I’m sure that it started out with a grander name but over the years it has become affectionately known as ‘Lob-it-in-Brisket’.

Feel free to add more veg than is on the list or take out any veg that you don’t like – the joy of this dish is that it is different every time, depending on what’s to hand.

This is a meal that we all look forward to – in fact it is probably the best dish my mother does but maybe you shouldn’t tell her I said that!

Serves six


1.5kg of brisket (rolled and tied) – some marbling in the meat is good

A tsp of sea salt (plus extra to season)

Freshly ground black pepper

3 tbsp rapeseed oil

4 onions – roughly chopped

4 carrots – cut in 3cm chunks

6 celery sticks – cut in 3cm chunks

2 parsnips – cut in 3cm chunks

2 leeks – cut in 3cm chunks

1 bay leaf

500ml/18fl oz beef stock

200ml/7fl of red wine (or water if you prefer)


1 Season the beef all over with salt and freshly ground black pepper.

2 Heat the rapeseed oil in a large flameproof casserole dish and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes.

3 Preheat the oven to 160C/325F/Gas 3.

4 When the beef is nicely browned take it off the hob and add in all the ingredients into the casserole dish bedding them around the meat – yes it really is that simple!

5 Return the casserole to the hob and bring up to a gentle simmer.

6 Cover with a lid and place in the oven.

7 Cook for three hours or as long as it takes until the beef is very tender and yields completely to the pressure of a spoon.

8 To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board. Cut off the string and carve into slices. Serve with the poached vegetables and the readymade gravy, on top of mashed potatoes.

l Fodder sells the very best food and drink fromYorkshire with a fully stocked butchery counter, a deli counter laden with fresh pies, pasties and cheese.

Fruit and veg is delivered straight from the farms alongside freshly baked local bread and cakes.

Fodder also has a highly popular cafe.