- 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.
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A flavoursome cut that simply must be pot roasted!4 SERVINGS
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