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Beer-braised brisket pot roast served on a chopping board

Beer-braised brisket pot roast

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus resting
  • Easy
  • Serves 6

Adding beer and beef extract to beef brisket gives real depth of flavour to this budget cut of meat. Serve with broccoli for a comforting Sunday roast

Nutrition: Per serving
NutrientUnit
kcal713
fat42g
saturates17g
carbs10g
sugars9g
fibre2g
protein69g
salt1.9g
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Ingredients

  • 1 beef stock cube , crushed
  • 1 tsp dried tarragon
  • 2 tsp cracked black pepper
  • 2kg rolled beef brisket
  • 1 tbsp sunflower oil
  • 500-550ml bottle of dark ale
  • 2 tbsp beef extract
  • 1 tbsp muscovado sugar
  • 2 tbsp dried onion flakes
  • 500ml beef stock
  • long-stem broccoli , to serve (optional)

Method

  • STEP 1

    Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.

  • STEP 2

    Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.

RECIPE TIPS
PULLED BEEF BURGERS

Shred any leftover beef and reheat in any leftover sauce and a couple of spoonfuls of barbecue sauce or chipotle paste. Stuff into toasted burger buns and top with sliced cheese and sliced red onion.

Goes well with

Recipe from Good Food magazine, February 2020

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A star rating of 4.8 out of 5.11 ratings
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