Colin Fassnidge from Four In Hand prepares a perfect choice for Sunday lunch in episode 59 of Everyday Gourmet.


  • 500gm Brisket meat

  • 350gm Bavette meat

  • ½ brown onion, roughly chopped

  • 1 celery stick, roughly chopped

  • 4 garlic cloves, smashed

  • 1/2 bunch rosemary

  • 1/2 bunch thyme

  • 1/2 bunch sage

  • 1 bay leaf

  • 1/2 L orange juice

  • Golf ball carrots (or seasonal carrots)

  • Baby turnips

  • 1 orange


  • 1.

    Season the brisket with salt and pepper and pat into the meat. In a hot pan with some olive oil, seal the meat until the outsides are golden brown.

  • 2.

    Once the meat is sealed, add celery, onion, garlic and herbs to the pan. Fill the pan with orange juice up to half the height of the meat. This will make a stock. Cover pan with lid and place in oven on a low heat for 6 hours.

  • 3.

    In another hot pan, season Bavette with salt and pepper and seal meat with olive oil. Cook each side for approximately 2 minutes on each side. Place pan in oven for 2 minutes on each side at 180 degrees. Allow meat to rest for half the cooking time.

  • 4.

    In a small pot, cook carrots and baby turnips in brisket stock. Once the vegetables are cooked, add the juice of 1 cheek of an orange to the pot. This will freshen the dish.

  • 5.

    Serve Brisket and Bavette on a large plate with veggies. Season with salt and pepper. Drizzle brisket stock over the top of the meat. Garnish with herbs of your choice.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
1 comment • 0 ratings
Please login to comment
Posted by Bob73Report
Will try this...I think brisket is the most under-rated cut, and a recipe such as this will, I'm sure. be stunning..