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
  1. Place the joint in a large bowl, pour over the brown ale, cover and leave for 24 hours or overnight.
  2. Drain the joint, pat dry and set aside the ale.
  3. 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.
  4. Lightly fry shallots and garlic, add the ale and bring to a boil.
  5. Add bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper, combine and pour over the brisket.
  6. Cover and cook in the preheated oven for 45 mins.
  7. Add turnip and carrots, baste the brisket, replace the lid and return to the oven for ¾-1 hour or until meat is tender.
  8. 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.
  9. Drain the juices into a saucepan and thicken them with gravy granules.
  10. 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.
Recipe by appetite magazine at