• 6servings
  • 315minutes
  • 575calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-1 1/4kg/

  2. 2 1/4-2 3/4lb boned and rolled brisket

  3. 5 tbsp vegetable oil

  4. large knob of butter

  5. 2 large onions , halved and sliced

  6. 2-3 celery sticks, finely chopped

  7. 2 carrots , sliced

  8. 200-250g/8-9oz large flat mushrooms , stalks chopped and heads thinly sliced

  9. 500-550ml bottle brown ale or stout

  10. a few fresh thyme sprigs

  11. 2 bay leaves

  12. 1-2 tsp light muscovado sugar

  13. 500g parsnips , cut into wedges

  14. 1 tbsp Dijon mustard

  15. chopped fresh parsley or thyme , to serve

Instructions Jump to Ingredients ↑

  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.


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