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Slow Roast Beef Brisket in Oven
Meltingly tender, this hearty pot roast uses an inexpensive cut of beef
- 1.6kg beef brisket joint
- 2 tbsp flour
- 1 tbsp mustard
- 500ml beer or brown ale
- 2 tbsp olive oil
- 300ml beef stock
- 250g shallots, peeled
- 2 tbsp Worcestershire sauce
- 225g baby or small turnips, halved
- 1 sachet bouquet garni
- 225g carrots, cut into chunks
- 400g potatoes, cut into chunks
- 1 clove garlic, chopped
- Fresh thyme sprigs, plus extra to garnish
How to Cook
1 Preheat the oven to 160°C, fan 140°C, gas 3. Spread the mustard over the brisket joint. Heat half of the oil in a large frying pan. Add the beef and brown on all sides. Transfer to a large deep roasting tin or casserole.
2 Add the rest of the oil to the pan and fry the shallots, turnips and carrots for 3-4 mins. adding the garlic for the last 1 min. Sprinkle over the flour and cook, stirring, for 1 min then gradually stir in the beer or brown ale. stock and Worcestershire sauce. Bring to the boil. add the bouquet garni then remove from the heat.
3 Spoon the vegetables and all the liquid around the beef. Season with salt and freshly ground black pepper. Cover tightly with a double thickness of foil or casserole lid and cook in the oven 1 hr 45 mins.
4 Remove from the oven and add the potato chunks and thyme sprigs. Cover and cook for a further 35-40 mins until the beef and all the vegetables are very tender.
5 For a thicker gravy, carefully pour off the cooking liquid from the tin or casserole into a pan (remove and discard the bouquet garni and leave the beef and vegetables covered). Skim off any excess fat and bring to the boil over a high heat. Boil for 5-10 mins until the liquid has reduced and thickened slightly. Pour back over the vegetables and serve garnished with the extra thyme leaves.
479 cals, 28g fat,10.6g saturates, 8.4g sugars, 0.31g salt