Follow our recipe to learn how to cook brisket in beer, resulting in a richer flavour and beautifully tender texture. Serve with mash, parsnips and mushrooms to soak up the gravy
Prep:25 mins – 35 mins
Serves 6 – 8
1-1¼kg/2¼-2¾ lb boned and rolled beef brisket5 tbsp vegetable oillarge knob of butter2 large onions, halved and sliced2-3 celery sticks, finely chopped2 carrots, sliced200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced500-550ml bottle brown ale or stouta few fresh thyme sprigs2 bay leaves1-2 tsp light muscovado sugar500g parsnips, cut into wedges1 tbsp Dijon mustardchopped fresh parsley or thyme to serve
STEP 1Preheat 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.STEP 2Return 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.STEP 3An 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.STEP 4Turn 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.STEP 5To 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.
