Beef brisket served on a dish surrounded by parsnips and carrots

Pot-roasted beef brisket

  • Rating: 5 out of 5.41 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • More effort
  • Serves 6 - 8

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: per serving for six
HighlightNutrientUnit
kcal575
fat39g
saturates14g
carbs20g
sugars1g
fibre5g
protein34g
low insalt0.53g
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Ingredients

Method

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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    Rating: 5 out of 5.41 ratings
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