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Pot-roasted brisket in beer with parsnips & mushrooms

    MODERATE EASY

    Per serving for six Prep 25 - 35 mins  Cook 2 hrs 15 mins - 3 hrs

    Nutrition

    • 575 kcalories
    • protein 34g
    • carbohydrate 20g
    • fat 39g
    • saturated fat 14g
    • fibre 5g
    • sugar 1g
    • salt 0.53g 

    Products

    Ingredients

    • 1-1.25kg/2.25-2.75lb boned and rolled brisket (Topside or Silverside could also be used if preferred)
    • 5 tbsp vegetable oil 
    • large knob of butter 
    • 2 large onions, halved and sliced 
    • 2-3 celerysticks, finely chopped 
    • 2 carrots, sliced 
    • 200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced 
    • 500-550ml bottle brown ale or stout 
    • a few fresh thyme sprigs 
    • 2 bay leaves 
    • 1-2 tsp light muscovado sugar 
    • 500g parsnips, cut into wedges 
    • 1 tbsp Dijon mustard 
    • chopped fresh parsley or thyme, to serve

    Method

    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.

    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. 

    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

    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

    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.

    Special thanks to the Good Food Guide