Pot-roasted brisket in beer with parsnips & mushrooms

Pot-roasted brisket in beer with parsnips & mushrooms

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(15 ratings)

By

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Cooking time

Prep: 25 mins - 35 mins Cook: 2 hrs, 15 mins - 3 hrs

Skill level

Moderately easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving for six

kcalories
575
protein
34g
carbs
20g
fat
39g
saturates
14g
fibre
5g
sugar
1g
salt
0.53g
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Ingredients

  • 1-1¼kg/2¼-2¾ lb 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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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.

Recipe from Good Food magazine, March 2002

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Comments

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i05wahan's picture
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Great recipe! I also cooked the meat for 4 hours so it was fall apart. I then used Mary Berry's tip of adding red currant jelly to the gravy instead of the mustard which was delicious. Served with mustard mash and greens it made a great sunday night dinner.

clippert's picture
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This is truly fantastic. I cooked it for 4 hours and when i was cutting the joint it was falling apart. Melt in the mouth :-) The kids were even getting stuck in. Left overs I put in a container with the remaining gravy and had the next day - if anything it was better than fresh out of the oven. I'll be making this one again.

highwaycrossingfrog's picture
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Absolutely delicious. Although I had a significantly smaller cut of brisket than the recipe - about 720g - I stuck to the suggested times. I was concerned upon removing it from the pot that it felt too tight but in fact it was lovely and tender. It could even have been left in for longer, as others have suggested, for it to become fall-apart, melt-in-the-mouth. My only negative was my choice of ale - I used Sainsbury's Taste the Difference Celebration Ale - and I think it was too bitter. It paired wonderfully with the sweetness of the parsnips, but the veg that had stewed in the ale from the beginning had a little too much bitterness. Next time I will use Newcastle Brown as suggested. I also left out the mushrooms, as I don't like them, but in future I think I might add some dried porcini mushrooms for extra richness.

lisalovesmanolo's picture

Love this recipe - have mad it four times now, one currently in the oven! Much as I love roast parsnips, for ease i do cheat and put them in with the other veg and I use whatever I have to hand and chuck it in at what seems an appropriate time. It works well served with rice too.

pwhyton's picture

what a wonderful meal that makes. Full of flavor and really easy. I added swede in with the parsnips which gave some extra taste and as all the plates were clean at the end I guess it was a success.

musicbizmum's picture

The family said it was the best roast I've ever made so will def do again! Used Newcastle Brown, left in for 4 hours as per previous comments & left out the mustard (but added in a couple of beef stock cubes to the gravy at the end for a bit more flavour.) Served it up with Maris Piper mash and runner beans. Even my 4 yr old had a clean plate!

beclam's picture

Lovely recipe, the meat was so tender, loved by whole family.

chillimad's picture
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Outstanding! Cooked meat ( locally sourced and aged) longer than recipe suggests (nearer 4 hours!) and subtly thickened juices with beef granules, served with creamy garlic & savoy cabbage mash - truly wonderful! Oh yes, nearly forgot the beer! 'High Pike' from Hesket Newmarket Brewery, Cumbria - deep amber, full of malty flavours!

louisepanks's picture
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Realy tasty used Hobgoblin beer and cooked 4 hours served with mixed root veg mash and sprouting broccoli. Will make this again definitely clean plates all round.

chr1ss1e's picture
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Amazingly good. Better if you cook it slow and long for a melt in the mouth meat.

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

stevens_rebecca2's picture

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!

pamelaquinn62's picture
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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 .

karen-c's picture
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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.

princessdaisy's picture
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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.

graceling's picture

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

mrscoward's picture
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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.

compaq's picture

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

swardell's picture
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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.

drew1976's picture

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

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