Slow cooked brisket of beef with beer, celery, shallots and herbs
Amount Per Serving
Calories 479Calories 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 minutesmins
Cook Time3 hourshrs30 minutesmins
Marinate time8 hourshrs
Total Time15 hourshrs40 minutesmins
Course: Main Course
Cuisine: British
Servings: 6
Calories: 479kcal
Author: Love Celery
Equipment
Large casserole dish
Ingredients
1.5kgbeef brisketflat not rolled
400mlbeerIPA is perfect
4bay leaves
4sprigs of thyme
4cloves of garlic
1tbspoil
4sticks of celerytrimmed and cut into 7cm pieces, split lengthways if too thick
8shallotspeeled
2carrotspeeled and roughly chopped
1tbspbrown sugar
2tspDijon mustard
2tbsptomato puree
1tspchilli flakesto 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.