Pot-Roast Brisket with Parsley Dumplings - Penguin Books Australia

Ingredients

• 4 tbsp vegetable or sunflower oil
• 1.3kg boned and rolled beef brisket joint
• 20g butter
• 2 onions, chopped
• 2 celery sticks, sliced
• 4 carrots, each cut into 3 pieces
• 200ml beer
• 500ml rich beef stock
• 1 bay leaf
• 2 fresh thyme sprigs
• 1 tsp sugar
• Chopped parsley
• Salt and black pepper