FOODLOVER magazine


Slow Cooked Brisket of Beef with Beer, Celery & Shallots 

Melt in the mouth beef that’s simply left to cook. The addition of celery, shallots and carrots form the basis of a rich, flavourful gravy.
 Beef brisket

SERVES 4 – 6   

  • 1.5kg beef brisket   
  • 400ml beer, ideally IPA   
  • 4 bay leaves   
  • 4 sprigs thyme   
  • 4 cloves garlic    
  • 1 tbsp oil   
  • 4 sticks of celery, trimmed and cut into 7cm pieces   
  • 8 shallots, peeled   
  • 2 carrots, peeled and roughly chopped    
  • 1 tbsp brown sugar   
  • 2 tsp Dijon mustard   
  • 2 tbsp tomato puree   
  • 1 tsp chili flakes (to taste)    
  1. 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.     
  2. Heat the oven to 160C/gas 3. 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.    
  3. Stir to coat with the beef fat, turn the heat down and cook for 5-8 mins with the lid on. Stir the veg well, then stir in the sugar, Dijon mustard, tomato puree and chili flakes. Pour the reserved marinade into the pan, including the garlic and herbs, stir well and season.    
  4. 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 3 hours with the lid on.    
  5. 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.   

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.