A dinner party or Sunday Lunch recipe.
Although this is an expensive recipe in both ingredients and cooking time, you will have loads of left overs for meals through the week that you can make other recipes with - ie Shepherd's Pie.
In saying that though. untrimmed beef brisket is still one of the least expensive cuts of beef you can buy. Of course, once cooked low and slow, it loses about half its weight in meat, but few things are better than roast brisket.
The beer (or wine) can be left overs from the night before. Don't throw your left over beer/wine away, put it in a bottle and leave it in the fridge until you need it for a recipe like this
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1-1¼kg/2¼-2¾ lb boned and rolled beef brisket
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, 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 (Save your left over beer from the night before!)
a few fresh thyme sprigs or dried thyme
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
From: BBC Good Food
Thanks to Claire Worboys for contributing this recipe