Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned.
Jamie Oliver's perfect roast brisket. 1 2kg piece of quality beef brisket. 2 olive oil. 3 2 large onions. 4 2 teaspoons English mustard. 5 1 bunch of fresh rosemary (30g) 6 1.5kg potatoes. 7 500g carrots. 8 1 swede. 9 1 knob of unsalted butter. 10 140g plain flour.
Now return the Brisket to the pan and top the liquid up to about half way on the joint. Bring it to a blipping boil, cover, turn down and cook low and slow for 4-6 hours. It’s gotta be served with some creamy mash for my idea of heaven.
METHOD. Place in the oven below the brisket for the final 1½ hours. Peel and roughly chop the carrots and swede. Cook in a pan of boiling salted water for 20 minutes, or until soft, then drain. Return to the pan, mash with the butter, season to perfection and keep warm.