Riverford Wicked Leeks
Pot roast beef brisket in ale recipe image

Print Pot roast beef brisket in ale

Brisket is an economical cut of beef and much underused. It’s suitable for a slow cook to tenderise the meat. It does shrink up a little in cooking but there’s plenty on our joint for 2 meals for 4, especially if you’re following our less meat campaign. Serve the pot roast with plenty of seasonal veg and there’s lots of ready-made gravy so you’ll need some mash to mop up the juices.

Ingredients

  • 1.3kg beef brisket
  • Oil for frying e.g. sunflower or light olive
  • 4 carrots
  • 2 onions
  • 2 celery sticks
  • 1 tbsp plain flour
  • 1 bottle of ale (500ml)
  • 4 good thyme sprigs
  • Salt & pepper

Method

  1. Preheat your oven to 150˚C/Gas 2. Rub the brisket with a little oil and season all over with a little salt and pepper. Heat a flameproof casserole, one with a lid, that one fits the meat fairly snugly. Fry the brisket to seal and brown it on all sides (this will take a good few minutes, longer than you might think).
  2. Transfer the brisket to a plate. Add the carrots, onions, celery to the same pan. Fry on a low heat, stirring now and then, for 10 minutes to get them on their way.
  3. Add the flour and stir for 2 minutes. Add the bottle of ale and thyme. Pop the brisket back in, with any juices from the plate. You want the liquid to be about two-thirds up the brisket, so top up with a little water or stock if needs be.
  4. Season with salt and pepper, bring up to a low boil, pop on a lid and cook in the oven for 4 hours until tender. Remove the beef and slice half of it to serve 4, saving the rest for leftovers.

Cooks notes

This is a basic recipe but by all means add extras if you like; a little garlic, some bay, use stock instead of ale if you prefer, or a mix of red wine and stock, it’s up to you.
want to cook with fresh ingredients? try one of our award winning veg boxes