Pot-roasted beef brisket

Name: Pot-roasted beef brisket
Prep time: 3 h 35 min
Cook time: 3 h 35 min
Total time: 3 h 35 min
Yield: 6
Cuisine: Jewish
Ingredients: 1 kg boned and rolled beef brisket; 5 Tbsps vegetable oil; 1 large knob butter; 2 larges onions, halved and sliced; 2 celery sticks, finely chopped; 2 carrots, sliced; 200 grams flat mushrooms; 500 milliliters brown ale or stout; 3 fresh thyme sprigs; 2 bay leaves; 1 teaspoon light muscovado sugar; 500 grams parsnips, cut into wedges; 1 Tbsp Dijon mustard; 6 servings chopped fresh parsley

Pot-roasted beef brisket

The recipe Pot-roasted beef brisket could satisfy your Jewish craving in roughly 3 hours and 35 minutes. This recipe serves 6. One portion of this dish contains around 38g of protein, 27g of fat, and a total of 520 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. Hanukkah will be even more special with this recipe. Plenty of people really liked this main course. This recipe from BBC Good Food requires mushrooms, dijon mustard, parsnips, and bay leaves.

Instructions

Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season.

Equipment you will use

Oven

Heat 2 tablespoons of oil in a deep casserole and brown beef all over.

Ingredients you will need

Beef

Cooking Oil

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.

Ingredients you will need

Bay Leaves

Mushrooms

Carrot

Butter

Celery

Onion

Sugar

Thyme

Beef

Beer

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable

Mushrooms

Seasoning

Parsnip

Mustard

Parsley

Juice

Thyme

Water

Beef

Cooking Oil

Equipment you will use

Slotted Spoon

Baking Pan

Whisk

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

1kg

boned and rolled beef brisket 5Tbsps

vegetable oil 1large knob

butter 2larges

onions, halved and sliced 2

celery sticks, finely chopped 2

carrots, sliced 200grams

flat mushrooms 500milliliters

brown ale or stout 3

fresh thyme sprigs 2

bay leaves 1teaspoon

light muscovado sugar 500grams

parsnips, cut into wedges 1Tbsp

Dijon mustard 6servings

chopped fresh parsley

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket on the menu? Try pairing with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. One wine you could try is Yangarran Estate Vineyard PF Shiraz. It has 4.4 out of 5 stars and a bottle costs about 27 dollars.