Brisket of Beef with Brown Ale | Recipe | Simply Beef & Lamb
Pot roast family lunch ideal for cold days. Takes time but worth the effort as the brisket slow cooks until tender in brown ale.
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Cooking tools:
- Baster
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Plate
- Aluminum foil
- Chef's knife
- Bread knife
- Cutting board
- Peeler
- Grater
- Measuring spoon
- Whisk
- Spoon
- Pastry brush
- Tongs
Ingredients
- 1.3kg lean beef brisket joint
- 450ml brown ale
- 1 tablespoon oil
- 8-10 shallots, peeled and left whole
- 1 garlic clove, peeled and crushed
- 1 bay leaf
- 1 tablespoon brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato purée
- 1 tablespoon ground black pepper
- 4 small turnips, peeled and quartered or left whole if small
- 2 carrots, peeled and quartered
- 2 tablespoons gravy granules
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