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Angus or Buffalo pot-roasted brisket in beer with parsnips & mushrooms

MODERATE EASY Per serving for six Prep 25 - 35 mins  Cook 2 hrs 15 mins - 3 hrs


1-1.25kg/2.25-2.75lb boned and rolled brisket (Topside or Silverside could also be used if preferred)
5 tbsp vegetable oil 
large knob of butter 
2 large onions, halved and sliced 
2-3 celerysticks, finely chopped 
2 carrots, sliced 
200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced 
500-550ml bottle brown ale or stout 
a few fresh thyme sprigs 
2 bay leaves 
1-2 tsp light muscovado sugar 
500g parsnips, cut into wedges 
1 tbsp Dijon mustard 
chopped fresh parsley or thyme, to serve


Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.

Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender. 

An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once

Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender

To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

Special thanks to the Good Food Guide


575 kcalories, protein 34g, carbohydrate 20g, fat 39g,
saturated fat 14g, fibre 5g, sugar 1g, salt 0.53g 


Beef Brisket

Aberdeen Angus Beef. A cut taken from the fore quarter which is great slow roasted. Alternatively the Brisket is ideal for pot roasting or braising.

Buffalo Brisket

A cut taken from the fore quarter which is ideal for pot roasting or braising which brings out the best of the buffalo flavour, a personal favourite and great value for money.