Beef Brisket
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
Happy eating!!
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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 mins - 1 hr 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.
- o 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. Serve with mash, if you like.