- Serves 4
- Preparation time 20 mins
- Marinate 24 hours
- Cooking time 3½ hours
- 1 x 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
- 2 tbsp 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
- 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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