Gedunstetes rindfleisch (Pot roast brisket)

Gedunstetes rindfleisch (Pot roast brisket)


1 person made this

About this recipe: My husband's Auntie Ann gave me this recipe when I was a very new housewife and we have been using it ever since - about 45 years.

HighSpeedMum Gloucestershire, England, UK

Serves: 4 

  • 2 large onions, peeled and sliced
  • 900g (2lb) brisket - rolled
  • 1 bunch pot herbs
  • 1 slice bread
  • 1 teaspoon mustard
  • 1 small tin tomato puree
  • 1 dash cream

Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

  1. Fry the onions in a little dripping until golden brown. Add the brisket and brown all over.
  2. Add enough water to nearly cover the meat and add the bunch of herbs. Simmer very gently for 2 to 3 hours (1 1/2 hours in a pressure cooker).
  3. When cooked remove the meat and keep warm.
  4. Add the slice of bread to the liquid plus the mustard, tomato puree and a dash of cream.
  5. Sieve or liquidise the liquid and then reheat to serve as a sauce.


AGA TIP - At the end of step three bring to the boil and place in the Simmering Oven for as long as it takes to cook the meat.


These days we all have a tube of tomato puree in the pantry so I would suggest about 3 tablespoons of puree instead of the small tin quoted in this recipe.

Use for leftovers

The left over sauce makes a delicious soup.

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