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  • About FOODLOVER magazine
    • Our Stockists
    • Newsletter
  • Recipe Index
    • All Autumn Recipes Baking Desserts East-Asian Healthy Recipes Spring Recipes Summer Recipes Vegetarian Winter Recipes World Cuisines

      Recipe: Venison taco bowls with chimichurri

      Recipe: Clotted cream egg nog cheesecake

      Recipe: Christmas bacon and sprout pizza

      Recipe: California Walnut and Mincemeat Frangipane Cake

      Spring Vegetable Pad Thai

      Making the Most of Spring Lamb

      Almond Chicken

      Mushroom and Chicken Keto Salad

      Roast Leg of Lamb with Mint Sauce

      Slow Cooked Beef Brisket with Celery and Shallots

      Pork & Potato Dumplings with Easy Kimchi

      Wild Mushroom & Chestnut Soup

      Cavolo Nero Cupcakes with Chocolate Frosting

      Brussels Sprout Bhajis

      Chestnut & Amaretto Tiramisu

      Butternut Squash & Chestnut Strudel

      Mini Striped Easter Cheesecakes

      Zesty Lemon Cake

      Raspberry and White Chocolate Traybake

      A French Classic: Fraisier Strawberry Cake

      CHOCOLATE & ALMOND PARFAIT

      Cavolo Nero Cupcakes with Chocolate Frosting

      Twice Baked Cheese & Mushroom Soufflés

      Caramelised banana peanut butter crumble & cardamom custard

      Mini Striped Easter Cheesecakes

      Zesty Lemon Cake

      Raspberry and White Chocolate Traybake

      Plum and Orange Flower Water Tart

      Valentines Dessert: Chocolate Mousse with a Twist

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      Recipe: Clotted cream egg nog cheesecake

      Recipe: Christmas bacon and sprout pizza

      Slow Cooked Beef Brisket with Celery and Shallots

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      Smoked Mackerel, Celeriac and Watercress Salad

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      Fried Gnocchi with Purple Sprouting Broccoli & Pine…

      Pork & Potato Dumplings with Easy Kimchi

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      Lentil Moussaka with Creamy Coconut Bechamel

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      Chicken Hashweh

      Hot Hummus with Samna and Pine Nuts

      Lebanese Lamb with Aubergine Rice

      Pork & Potato Dumplings with Easy Kimchi

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Slow cooked beef brisket with celery and shallots

Slow Cooked Beef Brisket with Celery and Shallots

by FOODLOVER 03/18/2020
written by FOODLOVER

Melt in the mouth beef that has cooked slowly all afternoon? What could be easier. Here celery, shallots and carrots form the basis of a rich, flavourful gravy. Enjoy this recipe for Slow Cooked Beef Brisket with Celery and Shallots.

Serves 4-6

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 purée
Half to 1 tsp chilli 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/Fan140. 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 minutes with the lid on.
4. Stir the veg well, then stir in the sugar, Dijon mustard, tomato purée and chilli flakes.
5. Pour the reserved marinade into the pan, including the garlic and herbs, stir well and season.
6. Return the beef to the pan, if it’s not completely submerged, baste with the liquid and turn it halfway through the cooking.
7. Cook in the oven for 4 hours with the lid on or until tender and the meat pulls apart.
8. Once cooked, the meat should be very tender and falling apart. Shred and pull the meat and stir into the sauce. Serve with root veg mash.

Recipe for Slow Cooked Beef Brisket with Celery and Shallots from www.lovecelery.co.uk

Looking for more beef recipes?

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