Braised Beef Brisket with Brown Ale

by Eddie McDonald

The Sunday lunch casserole with a whole joint of beef! Pour over the beer on Saturday, let it marinate overnight, then pop it in the oven Sunday morning. By the time you’ve read the papers it will be so tender you can cut the meat with a spoon!
SERVINGS    
 
4
PREPARATION TIME
20 MINS
MARINATING TIME
24 HOURS
COOKING TIME
3½ HOUR

Ingredients

  • 1 950g Beef Brisket
  • 450ml brown ale
  • 1 tbsp olive oil
  • 150g shallots, peeled and left whole
  • 1 clove garlic
  • 1 bay leaf
  • 1tbsp brown sugar
  • 2tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • salt and freshly ground black pepper
  • 4 peeled small turnips, cut into chunks
  • 2 peeled carrots, cut into chunks
  • 1 56g beef 'stock pot'
  • 1 tsp cornflour mixed with a little
  • cold water
  • Braised Beef Brisket with Brown Ale

    Instructions

    • Place joint in a bowl, marinate in brown ale, cover and refrigerate for 24 hours (or overnight). Drain and reserve the ale, then pat meat dry.
    • Preheat oven to 160°C/Fan 140°C/Gas 3. Heat oil in casserole pan, brown meat and transfer to a plate. Sauté shallots and garlic until softened, add bay leaf, sugar, Worcestershire sauce, tomato paste, and seasoning.
    • Deglaze pan with the reserved ale, return meat to pan and bring slowly back to a boil. Cover, cook in oven for 45 minutes, then add veg and 'stock pot'. Baste the brisket (add a little water if required) and re-cover. Return to oven for 2 - 2 1/4 hours until a fork slides easily in and out of the meat.
    • Remove meat from pan, cover with foil and rest. Add cornflour to sauce and thicken. Carve and serve with the sauce.

    Buttery Mashed PotatoCHEF'S TIP

    Use any leftovers for sandwiches with a dollop of your favourite chutney. Serve with a side of Buttery Mashed Potato

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