Brisket of Beef with Brown Ale Print E-mail
Image The tried and tested method of pot-roasting beef after it has been marinated helps to bring out the full flavour and continues the tenderising process.



Cooking time: About 2 hours (plus optional overnight marinating)

1.4kg (3lb) lean beef brisket joint
450ml (16fl oz) brown ale
1 tbsp oil
8-10 shallots, peeled
1 clove of garlic, peeled and crushed
1 bay leaf
1 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp tomato purée
4 small turnips, peeled and quartered (left whole if small),
2 carrots, peeled and quartered
Gravy granules

Pre-heat the oven to 180°C/350°F/Gas Mark 4.

Place the beef joint in a large bowl and pour over the brown ale; then cover and leave for 24 hours or overnight. (If you don't have time to marinate the joint, just add the ale after the garlic, as later.) Drain the joint, reserve the ale and pat dry the meat.

Heat the oil in a large pan and fry the meat until it is brown all over. Transfer to a large casserole dish. Fry the shallots and garlic in the pan. Add the reserved ale and bring to the boil. Add the bay leaf, brown sugar, Worcestershire sauce, tomato purée and some ground black pepper. Pour over the brisket. Cover and cook in the oven for 45 minutes.

Add the turnips and carrots to the casserole, baste the brisket with the liquid and replace the lid. Return to the oven for about 1 hour or until the meat is tender.

Remove the brisket and vegetables from the casserole. Keep the vegetables warm and transfer the meat to a carving plate, cover lightly with tin foil, and leave to rest.

Drain the juices into a pan and thicken with some gravy granules.

Serve with cheesy croûtons (thick slices of French stick buttered and spread with wholegrain mustard piled with grated cheese and placed under the grill until bubbling), the gravy and some seasonal vegetables.

Serves 4-6
 
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