Pot-roasted brisket in beer with parsnips & mushrooms

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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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• Karen C

  11 October 2010

  Karen C rated and commented on this recipe

  

  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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• graceling

  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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• pinkie

  04 April 2011

  pinkie rated and commented on this recipe

  

  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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• Karen C

  12 July 2011

  Karen C rated and commented on this recipe

  

  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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• Pamela Kathleen Quinn

  04 August 2011

  Pamela Kathleen Quinn rated and commented on this recipe

  

  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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• Bex68

  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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• Metrorat

  28 December 2011

  Metrorat rated and commented on this recipe

  

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

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

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

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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 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

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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