Pot-roasted brisket in beer with parsnips & mushrooms

Pot-roasted brisket in beer with parsnips & mushrooms

One pot comfort food, ideal served with mash to soak up the gravy

Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 2 hrs 15 mins - 3 hrs

Method

  1. Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
  2. Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
  3. An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once.
  4. Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
  5. To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Per serving for six

575 kcalories, protein 34g, carbohydrate 20g, fat 39 g, saturated fat 14g, fibre 5g, sugar 1g, salt 0.53 g

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

  • 17 February 2008

    Louise rated and commented on this recipe

    4 stars

    Lovely recipe for a cheap cut of meat. served just with a homemade loaf, very nice

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  • 05 March 2008

    Viv1945 commented on this recipe

    I made the mistake of cooking this dish with Guiness which was too bitter. Even the sugar didn't deal with the situation so when I make it again I will try another type of beer.

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  • 26 June 2008

    Nick commented on this recipe

    The brisket was very tough and chewy, but Newcastle Brown made a really tasty gravy. Would definitely make this again, but would use a better piece of meat.

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  • 06 September 2008

    ramsay commented on this recipe

    whats the best way 2 slow cook brisket & whats the best stout 2 use 2 make nice & tender

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  • 16 August 2009

    Mrs Torode rated and commented on this recipe

    5 stars

    Excellent dish - can also be cooked in a slow cooker but takes around 6 hours to really soften up. I used Newcastle Brown and it was very tasty.

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  • 11 October 2009

    Jacqui Bennett commented on this recipe

    Brisket is delicious but it needs cooking for at least four hours

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  • 11 October 2010

    Karen C rated and commented on this recipe

    5 stars

    I had my family around for dinner yesterday. Normally my Hubby cooks Sunday lunch, however after picking up brisket by mistake in the local meat market I went hunting for recipes. I found this recipe and decided to give it a go. Everyone commented on how tender the meat was and how rich the flavours were. I have printed this recipe off and I will not hesitate to use it again.

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  • 06 February 2011

    graceling commented on this recipe

    just made this recipe without the cinnamon and the mustard and added bisto veg gravy to thicken the juices at the end. it was lovly well done to the recipe

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  • 04 April 2011

    pinkie rated and commented on this recipe

    4 stars

    Having read previous comments, I cooked in Newcastle brown Ale and extended cooking time to 4 1/2 hours. Meat (from local farmers market) melted in the mouth and the sauce was lovely. Very easy to cook and serve. Leftovers were good ,cold, next day.

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  • 12 July 2011

    Karen C rated and commented on this recipe

    5 stars

    I always use my slow cooker too for brisket, it's a great cut, really tasty and tender if you cook it long enough. One or two glasses of red wine with some beef stock to make up the liquid works well too. If you like some of the veg can be left in the stock and blitzed with a hand blender and some cornflour to thicken the gravy.

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  • 04 August 2011

    Pamela Kathleen Quinn rated and commented on this recipe

    5 stars

    great recipe, followed it to the letter apart from the cooking time. It needs 3-4 hours to be tender and it is really delicious .

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  • 22 August 2011

    Bex68 commented on this recipe

    Tried this recipe for the first time today. It was delicious even my two year old enjoyed it. Followed the recipe except for the cooking times I gave the meat four hours . The meat was so tender I could not cut it . It fell apart. Yummy!

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  • 28 December 2011

    Metrorat rated and commented on this recipe

    4 stars

    Great dish but does require extra cooking as per above comments. Used Old Speckled Hen and it was beaut!

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Difficulty and servings

Moderately easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 25 - 35 mins

Cook time

Cook 2 hrs 15 mins - 3 hrs

Ingredients

  • 1-1.25kg/2.25-2.75lb boned and rolled brisket
  • 5 tbsp vegetable oil
  • large knob of butter
  • 2 large onions , halved and sliced
  • 2-3 celery sticks, finely chopped
  • 2 carrots , sliced
  • 200-250g/8-9oz large flat mushrooms , stalks chopped and heads thinly sliced
  • 500-550ml bottle brown ale or stout
  • a few fresh thyme sprigs
  • 2 bay leaves
  • 1-2 tsp light muscovado sugar
  • 500g parsnips , cut into wedges
  • 1 tbsp Dijon mustard
  • chopped fresh parsley or thyme , to serve
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Per serving for six

575 kcalories, protein 34g, carbohydrate 20g, fat 39 g, saturated fat 14g, fibre 5g, sugar 1g, salt 0.53 g

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