Brisket of Beef with Brown Ale

Main courseServes 4

With Autumn on the way, hearty Sunday lunches are soon to be back on the menu, and this Brisket of Beef with Brown Ale recipe from the team at Harrogate based Weetons is the perfect dish to welcome in the cooler months. Using seasonal root vegetables alongside a classic brisket joint, this dish is easy to prepare and slow cooks to perfection in your favourite local ale. For more recipe inspiration visit www.weetons.co.uk

Ingredients

1.5kg Lean Beef Brisket Joint

450ml Brown Ale

1tbsp Oil

8-10 Shallots, peeled and left whole

1 Garlic clove, crushed

1 Bay leaf

1tbsp Brown sugar

2tbsp Hendersons Sauce

1tbsp Tomato Puree

1tbsp Ground black pepper

4 Small turnips

2 Carrots, peeled and quartered

2tbsp Gravy granules

Method

  1. Place the joint in a large bowl and pour over the ale, cover and leave for 24 hours Drain and pat the meat dry, reserving the ale.
  2. Preheat the oven to Gas mark 4-5, 180-190ºC, 350-375ºF.
  3. Heat the oil in a pan and fry the meat to brown all over.
  4. Transfer to a large casserole dish. Fry the shallots and garlic.
  5. Add the reserved marinated ale and bring to the boil.
  6. Add the bay leaf, brown sugar, Henderson sauce, tomato purée and black pepper. Pour over the brisket.
  7. Cover and cook in a preheated oven for 45 minutes. Add the turnips and the carrots and baste. Replace the lid. Return to oven for ¾ -1 hour or until meat is tender.
  8. Remove the brisket and vegetables and keep the vegetables warm. Transfer the meat to a carving plate, cover lightly in foil to rest. Drain the juices into a saucepan and thicken with gravy granules.
  9. Serve with cheesy croutons, gravy and seasonal vegetables. Enjoy!