Pot-Roast Beef Brisket

Brisket pot-roasted slowly in stock and ale with root vegetables until meltingly tender.

TIME BREAKDOWN
Prep: 20 min
Cook: 3h 45m
Total: 4 hours 5 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1.5kg beef brisket, rolled and tied
  • 2 tbsp plain flour, seasoned
  • 2 tbsp vegetable oil
  • 2 onions, thickly sliced
  • 3 carrots, cut into chunks
  • 2 celery sticks, chopped
  • 300ml brown ale
  • 400ml beef stock
  • 2 bay leaves
  • 1 tbsp tomato purée

Method

  1. Heat the oven to 150°C (130°C fan)/gas 2. Roll the brisket in the seasoned flour.

  2. Heat the oil in a large casserole and brown the brisket well on all sides. Lift out and set aside.

  3. Fry the onions, carrots and celery in the same pan for 5 minutes, stir in the tomato purée and pour in the ale, scraping up the sticky bits.

  4. Add the stock and bay leaves and return the brisket. Bring to a simmer, cover and cook in the oven for 3 hours 30 minutes, turning once.

  5. Lift out the brisket and rest for 15 minutes. Slice thickly and serve with the vegetables and cooking liquor spooned over.