Pot-roasted brisket in beer with parsnips & mushrooms

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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, salt 0.53 g

"The meat was tender, and I love the one-pot idea - it saves on washing up!"

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• Louise

  17 February 2008

  Louise rated and commented on this recipe

  

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

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• Viv1945

  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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• Nick

  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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• ramsay

  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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• Mrs Torode

  16 August 2009

  Mrs Torode rated and commented on this recipe

  

  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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• Jacqui Bennett

  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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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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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 25 35 mins

Cook 2 hrs min 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

Per serving for six

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

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