Pot-roasted brisket in beer with parsnips and mushrooms

Pot-roasted brisket in beer with parsnips and mushrooms


Serves 4-6


1 kg brisket of beef
1 large red onion (finely sliced)
2 tbs light olive or sunflower oil
3 cloves of garlic (finely chopped)
3 Bay leaves
1 beef stock (dissolved in 150 ml boiling water)
400ml Newcastle Brown Ale or similar
400g mushrooms (white or chestnut, quartered)
2 large parsnips (peeled and cut into rustic chunks)
1 tbs mushroom ketchup
Maldon sea salt and freshly ground black pepper (to taste)


Pre-heat the oven to 145º C
In a large lidded casserole and on the hob, heat the oil.
Gently sauté the onion and garlic until softened.
Place the brisket in the casserole and add all the other ingredients.
Season to taste.
Put on lid and cook in the oven for at least 4 hours or until meat is tender.
If more thickening is required at this stage, remove lid and place on the hob.
Set aside to rest for about 20 minutes.

Serving suggestions

This slow-cooked dish is very tender and full of flavour. Can be accompanied with boiled new potatoes, garden peas, glazed carrots and broccoli.