Beef Brisket Pot Roast - Bluff Meat Supply

Ingredients

• 2kg bone-in rolled beef 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 mushrooms stalks chopped and heads thinly sliced
• 500-550ml milk stout
• 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