Pot-roasted brisket in beer with parsnips & mushrooms


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


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



  • 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