Beef brisket pot roast
- Good Food team
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Serves 6 - 8
More effort
Prep: 25 mins - 35 mins
Cook: 2 hrs and 15 mins - 3 hrs
A star rating of 4.2 out of 5.72 ratingsRate
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Follow our recipe to learn how to cook brisket in beer, resulting in a richer flavour and beautifully tender texture. Serve with mash, parsnips and mushrooms to soak up the gravy
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
-
5 tbsp vegetable oil
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large knob of butter
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2 large onions
halved and sliced
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2-3 celery
sticks, finely chopped
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2 carrots
sliced
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200-250g/8-9oz large flat mushrooms
stalks chopped and heads thinly sliced
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500-550ml bottle brown ale or stout
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a few fresh thyme
sprigs
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2 bay leaves
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1-2 tsp light muscovado sugar
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500g parsnips
cut into wedges
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1 tbsp Dijon mustard
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chopped fresh parsley or thyme
to serve
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Nutrition: per serving for six
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kcal459
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fat27g
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saturates9g
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carbs16g
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sugars11g
low
-
fibre5g
-
protein31g
high
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salt0.46g
low
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Method
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step 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.
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step 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.
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step 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 mins - 1 hr until tender, turning once.
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step 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.
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step 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. Serve with mash, if you like.
Recipe from Good Food magazine, March 2002
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A star rating of 4.2 out of 5.72 ratings
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