Slow Cooked Brisket of Beef with Beer, Celery, Shallots and Herbs
PREP TIME: 10 MINS // COOK TIME: 10 MINS
SERVINGS: 2
Melt in the mouth beef that you have let cook slowly all afternoon? What could be easier. Here celery, shallots and carrots form the basis of a rich, flavourful gravy.
What to do
- 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.
- Note: Ask for the nug end of the Brisket, it’s thicker and usually has better marbling so will be more tender when slow cooked.
What you will need
- 1.5kg beef brisket (flat not rolled)
- 400ml beer, IPA is perfect
- 4 bay leaves
- 4 sprigs thyme
- 4 cloves 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
- ½ – 1 tsp chilli flakes (to taste)
