Slow-cooked brisket of beef with beer and celery

Melt in the mouth beef that you have to let cook slowly all afternoon – what could be easier?

Here celery, shallots and carrots form the basis of a rich, flavourful gravy. Make this a staple dish and add it to your autumn menu. Courtesy of Love Celery. 

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Nutrition Facts

Slow cooked brisket of beef with beer, celery, shallots and herbs

Amount Per Serving

Calories 479 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 10g

Cholesterol 155mg52%

Sodium 244mg11%

Potassium 1079mg31%

Carbohydrates 17g6%

Fiber 3g13%

Sugar 10g11%

Protein 53g106%

Vitamin A 3593IU72%

Vitamin C 7mg8%

Calcium 48mg5%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Slow cooked brisket of beef with beer, celery, shallots and herbs

Melt in the mouth beef.

Prep Time10 minutes mins

Cook Time3 hours hrs 30 minutes mins

Marinate time8 hours hrs

Total Time15 hours hrs 40 minutes mins

Course: Main Course

Cuisine: British

Servings: 6

Calories: 479kcal

Author: Love Celery

Equipment

• Large casserole dish

Ingredients

• 1.5 kg beef brisket flat not rolled
• 400 ml beer IPA is perfect
• 4 bay leaves
• 4 sprigs of thyme
• 4 cloves of garlic
• 1 tbsp oil
• 4 sticks of celery trimmed and cut into 7cm pieces, split lengthways if too thick
• 8 shallots peeled
• 2 carrots peeled and roughly chopped
• 1 tbsp brown sugar
• 2 tsp Dijon mustard
• 2 tbsp tomato puree
• 1 tsp chilli flakes to taste

Method

• Marinade the beef in the beer, bay leaves, thyme and garlic overnight, turning once or twice. The next day remove the beef and reserve the marinade for later.
• Heat the oven to 160C/140C fan. Heat the oil in a large casserole dish and brown the beef well on all sides. Remove the beef and set aside, Add the vegetables to the pan.
• Stir to coat with the beef fat, turn the heat down and cook for 5-8 minutes with the lid on.
• Stir the veg well, then stir in the sugar, Dijon mustard, tomato puree and chilli flakes.
• Pour the reserved marinade into the pan, including the garlic and herbs, stir well and season.
• Return the beef to the pan, if it’s not completely submerged, baste meat with the liquid and turn it halfway through the cooking.
• Cook in the oven for 4 hours with the lid on or until tender and the meat pulls apart.
• Once cooked, the meat should be very tender and falling apart. Shred and pull the meat apart and stir into the sauce. Serve with root veg mash.

Notes

Ask for the nug end of the Brisket, it’s thicker and usually has better marbling so will be more tender when slow cooked.

Nutrition

Calories: 479kcal | Carbohydrates: 17g | Protein: 53g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 244mg | Potassium: 1079mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3593IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 6mg

Recipe courtesy of Love Celery.

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