Beef Brisket & Brown Ale
- 1.5kg lean beef brisket joint
- 450ml brown ale
- 1 tbsp oil
- 8-10 whole shallots, peeled
- 1 garlic clove, peeled & crushed
- 1 bay leaf
- 15ml brown sugar
- 30ml Worcestershire sauce
- 1 tbsp tomato purée
- 1 tbsp ground black pepper
- 4 small turnip, peeled, quartered
- 2 carrots, peeled and quartered
- 2 tbsp gravy granules
- Place the joint in a large bowl, pour over the brown ale, cover and leave for 24 hours or overnight.
- Drain the joint, pat dry and set aside the ale.
- Preheat oven to 180C-190C/ Gas 4-5. Heat oil in a pan and brown the meat all over, then transfer to a large casserole dish.
- Lightly fry shallots and garlic, add the ale and bring to a boil.
- Add bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper, combine and pour over the brisket.
- Cover and cook in the preheated oven for 45 mins.
- Add turnip and carrots, baste the brisket, replace the lid and return to the oven for ¾-1 hour or until meat is tender.
- Remove the brisket and vegetables from the casserole, set aside the vegetables to keep warm and transfer the meat to a carving plate, covering lightly in foil and leaving to rest.
- Drain the juices into a saucepan and thicken them with gravy granules.
- Serve with cheesy croûtons (thick slices of French stick buttered and spread with wholegrain mustard piled with grated cheese, placed under the grill until bubbling), gravy and a generous serving per person of fresh seasonal vegetables.