Beef Brisket n’ Carrots

Fiercely traditonal and very tasty, Beef Brisket and Carrots is an old favourite and an old school “Frugal Food”.  Simply braise or roast in a casserole for melt in your mouth rich beef flavours.

I used the Aga casserole with beer & root veg.  Easily feeds four (4) with meat leftover for tomorrow cold.


  • 2kg Beef Brisket joint, your butcher will string it to keep it all together during cooking
  • can of bitter/ale
  • root vegetables, carrot, parsnip, swede, turnip, a selection of whatever you have
  • bulb of garlic split into whole cloves
  • water


  1. place brisket joint into your casserole
  2. pour over a full can of beer, bitter or ale
  3. roughly chop carrots and any other root veg and throw into the pot
  4. roughly chop 2 onions into quarters will be fine
  5. split a bulb of garlic and throw the cloves in
  6. add a little more water, salt & pepper to taste
  7. put the lid on the casserole and slow roast for 2 to 4 hours, I put in the bottom of the Aga for approx 4 hours
  8. carefully remove the meat and let rest
  9. carefully remove the veg and keep warm to serve with the meat
  10. thicken the remaining beef stock for gravy

Dish up and enjoy, should be more than enough for four hungry mouth’s and you can keep the leftover meat for a cold beef brisket sandwich or salad tomorrow… I remember Grandma serving cold brisket with a Yorkshire Salad aka sweet & sour salad, Lettuce, onion & tomato in vinegar, must try that again as well. 

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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6 Responses to Beef Brisket n’ Carrots

  1. them apples says:

    Oh, this is delicious. I’ve just set the same dish going in a slow cooker for tonight…it’s 8.20 in the morning now….I cook this very low, very, very long, and the beef just falls apart.

    Normally, I don’t entertain joints that have been well done or even cooked all the way through, but this is a clear exception.

    Today, there’s a bottle of Guiness in play. Solid. Dependable. Rich. Classic. I also swear by Black Sheep, which apart from being a fine beer, produces a lovely gravy.

    To top off dinner tonight, I’m going to do some Yorkshire puddings, and I don’t mind admitting that I can’t wait.


  2. Cas says:

    That sounds really good… similar to something I make in a slow cooker. Unfortunately, butchers are hard to come by around here these days…

    I like your blog… yours was linked to mine in the generated links.. so I thought I would check it out. Got you bookmarked. 🙂


  3. paganum says:

    Yes of course Yorkshire Puds would be perfect with this and the beer gravy is gorgeous, I used a tin of Boddington’s that has been in the pantry far too long!!


  4. Becky says:

    I recently discovered Brisket , it is just delicious and I will definitely be trying this recipe. Agree with the comment above Black sheep is fantastic , I even use it to flavour my spag bol .


  5. kadeeae says:

    Just discovered your site and can’t wait to delve into some of these recipes!

    Added you to twitter, too. (Wazzat)


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