Pot-roasted beef brisket

Cheap cut recipe for 6 - 8 people, takes only 15 mins; recipe has beef brisket, vegetable oil, butter, onion, celery, carrot, flat mushroom, stout, thyme, bay leaf, light muscovado sugar, parsnip, dijon mustard and thyme.

Pot-roasted beef brisket

Pot-roasted beef brisket

Recipe by Chef Soomro Course: Cheap cut
Servings

6 - 8

servings
Prep time

25 mins

Ingredients

  • Vegetable Oil: 5 tbsp vegetable oil
  • Onion: 2 large onions, halved and sliced
  • Carrot: 2 carrots, sliced
  • Butter: large knob of butter
  • Bay Leaf: 2 bay leaves
  • Thyme: a few fresh thyme sprigs
  • Dijon Mustard: 1 tbsp Dijon mustard
  • Celery: 2-3 celery sticks, finely chopped
  • Parsnip: 500g parsnips, cut into wedges
  • Light Muscovado Sugar: 1-2 tsp light muscovado sugar
  • Stout: 500-550ml bottle brown ale or stout
  • Flat Mushroom: 200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
  • Beef Brisket: 1-1 1/4 kg/2 1/4 -2 3/4 lb boned and rolled beef brisket

Directions

  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 mins - 1 hr 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.