Pot-Roast Brisket with Parsley Dumplings - Penguin Books Australia
I’m inordinately fond of pot-roasting meat, particularly when it is a slightly less than tender cut, like brisket.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.
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
- 150g self-raising flour
- 75g suet
- Small handful of parsley, chopped
- Horseradish & apple sauce
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