
Cook this one-pot brisket in beer for a richer flavour and your parsnips and mushrooms will absorb the liquor, too. Serve with mash to soak up the gravy
Nutrition and extra info
Nutrition: per serving for six
- kcal575
- fat39g
- saturates14g
- carbs20g
- sugars1g
- fibre5g
- protein34g
- salt0.53g
Ingredients
- 1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
- 5 tbsp vegetable oil
- large knob of butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 large onions, halved and sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2-3 celery sticks, finely chopped
Celery
sell-er-eeA collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 carrots, sliced
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 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
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 bay leaves
- 1-2 tsp light muscovado sugar
- 500g parsnips, cut into wedges
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 1 tbsp Dijon mustard
- chopped fresh parsley or thyme, to serve
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Method
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.
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.
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.
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.
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.
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