Pot-roasted brisket in beer with parsnips & mushrooms

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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!"

Latest comments and suggestions

• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3139/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.