from Sherberton Beef
1.5 Kg (3 lb) Brisket joint
450 ml (¾ pt) brown ale or red wine
1 Tb olive oil
8-10 shallots peeled
1 clove garlic peeled and crushed
1 bay leaf
2 carrots roughly chopped
1 Tb brown sugar
2 Tb Worcestershire Sauce
1 Tb tomato puree
ground black pepper
4 small turnips peeled and quartered(optional)
Brisket is a much neglected joint best cooked slowly or after marinading.
It is full of flavour and well worth the effort.
- Place brisket joint in large bowl, pour the brown ale
or wine over the joint and leave overnight in the fridge or somewhere
- The best way to cook this joint is very slowly so if you want to do
this in a slow cooker, bottom oven of an Aga or on very low heat prepare
the joint in the morning as described in 3 otherwise heat the oven to
gas mark 5, 180°c, 350°F.
- Drain the joint, reserving the marinade and pat the joint dry.
- Heat the oil in pan and fry the meat to brown all over
- Transfer to a large casserole dish
- Fry the shallots and garlic, add the reserved marinade and bring to
- Add the bay leaf, brown sugar, Worcestershire Sauce, tomato puree
and black pepper to taste.
- Pour over the brisket, add carrots, cover and cook for 45 minutes
if doing the "quick" method or all day otherwise.
- Add turnips, baste joint and return to oven covered for ¾ -
1 hour or until tender.
- Remove the brisket and vegetables, rest joint, keep turnips warm but
discard the carrots.
- Drain juices into a saucepan and thicken with gravy granules, amount
will depend on the amount of juice left and thickness of gravy required.
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