Slow-simmered zesty brisket



15 min


6 servings

* PLUS Cooking time: 240 minutes


  • 1.5 kg beef brisket , or rump roast
  • pinch salt
  • pinch freshly ground black pepper
  • 2 tbsp olive or vegetable oil
  • 2 onions , diced
  • 4 garlic cloves , minced
  • 796-mL can diced or whole tomatoes
  • 1/2 cup dry red wine
  • 1 tsp dried basil
  • 1/2 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1 tbsp granulated or brown sugar
  • 1 tbsp horseradish


  • Generously sprinkle beef with salt and pepper. In a saucepan just a little larger than the roast, heat oil. Add beef and cook over medium-high heat until browned on all sides, about 2 minutes per side. Then remove beef to a platter. Add a little more oil to pan, if needed, then add onions and garlic. Stir often until softened, about 5 minutes. Add tomatoes, including juice, wine, seasonings, sugar and horseradish. Using edge of a spoon, break up any large pieces of tomato.
  • Return beef to saucepan and bring liquid to a boil. Cover saucepan, then simmer for 3 hours, turning every 30 minutes, until meat is tender. Remove meat to a platter. If sauce seems too thin, boil gently, uncovered, until it thickens slightly, about 15 minutes. Great with mashed or baked potatoes.

Nutrition (per serving)

  • Calories
  • 448,
  • Protein
  • 36.4 g,
  • Carbohydrates
  • 12.3 g,
  • Fat
  • 27.8 g,
  • Fibre
  • 2 g,

The red wine-laced tomatoes and long simmering bring an inexpensive roast to tender goodness–and the horseradish adds gusto. This is a perfect dish to make on a weekend.