Recipe for Pot-roasted Brisket in Beer With Parsnips & Mushrooms – Bakers of Nailsea

Ingredients

• 1-1.25kg boned and rolled brisket
• 5 tbsp vegetable oil
• Large knob of butter
• 2 large onions, halved and sliced
• 2-3 celery sticks, finely chopped
• 2 carrots, sliced
• 200-250g large flat mushrooms, stalks chopped and heads thinly sliced
• 500-550ml bottle of brown ale or stout
• 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