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.
Ingredients:-
- 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
Method:-
- place brisket joint into your casserole
- pour over a full can of beer, bitter or ale
- roughly chop carrots and any other root veg and throw into the pot
- roughly chop 2 onions into quarters will be fine
- split a bulb of garlic and throw the cloves in
- add a little more water, salt & pepper to taste
- 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
- carefully remove the meat and let rest
- carefully remove the veg and keep warm to serve with the meat
- 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.
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- Brisket of Beef
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- Beef Brisket & carrots
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- Beef Brisket
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- beef, carrots & mash
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.
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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. 🙂
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Thanks for stopping by and if you can’t find a good butcher then try out Paganum Online Butcher 😉
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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!!
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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 .
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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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