Pot-roasted beef brisket
If you want to add more lacto ovo vegetarian recipes to your recipe box, Pot-roasted beef brisket might be a recipe you should try. For $1.09 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 261 calories, 3g of protein, and 15g of fat. This recipe serves 6. It works well as a Jewish hor d'oeuvre. From preparation to the plate, this recipe takes about 3 hours and 35 minutes. This recipe from BBC Good Food has 602 fans. Hanukkah will be even more special with this recipe. If you have ale, mushrooms, light muscovado sugar, and a few other ingredients on hand, you can make it. With a spoonacular score of 57%, this dish is solid. Similar recipes are Beef Brisket Pot Roast, Crock Pot "Smoked" Beef Brisket, and Asian Beef Brisket (Crock Pot).
Servings: 6
Preparation duration: 35 minutes
Cooking duration: 180 minutes
Ingredients:
5 tbsp vegetable oil
large knob of butter
2 large onions, halved and sliced
2-3 celery sticks, finely chopped
2 carrots, sliced
200-250g 8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
500-550ml bottle brown ale or stout
3 fresh thyme sprigs
2 bay leaves
1-2 tsp light muscovado sugar
500g parsnips, cut into wedges
1 tbsp Dijon mustard
chopped fresh parsley or thyme, to serve
Equipment:
oven
frying pan
baking pan
aluminum foil
slotted spoon
whisk
Cooking instruction summary:
Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes. Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender. An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once. Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender. To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Step by step:
1. Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season.
2. Heat 2 tablespoons of oil in a deep casserole and brown beef all over.
3. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
4. Return beef to pan and add beer, thyme, bay leaves and sugar.
5. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
6. An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
7. Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
8. To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.
Nutrition Information:
covered percent of daily need
