Prep time: 20 minutes
Cooking time: 2 hours 35 minutes
1.6kg (31/2lb) beef brisket joint
1 tsp English mustard
2 tbsp olive oil
250g (9oz) shallots, peeled
225g (81/2oz) baby or small turnips, halved
225g (81/2oz) carrots, cut into chunks
1 clove garlic, chopped
2 tbsp flour
500ml (18floz) beer or brown ale
300ml (10floz) beef stock
2 tbsp Worcestershire sauce
1 sachet bouquet garni
400g (14oz) potatoes, cut into chunks
Fresh thyme sprigs, plus extra to garnish
- Preheattheovento160°C/R3. Spread the mustard over the brisket joint. Heat half of the oil in a large frying pan. Add the beef and brown on all sides. Transfer to a large deep roasting tin or casserole.
- Add the rest of the oil to the pan and fry the shallots, turnips and carrots for 3-4 minutes, adding the garlic for the last 1 minute. Sprinkle over the flour and cook, stirring, for 1 minute then gradually stir in the beer or brown ale, stock and Worcestershire sauce. Bring to the boil, add the bouquet garni then remove from the heat.
- Spoon the vegetables and all the liquid around the beef. Season with salt and freshly ground black pepper. Cover tightly with a double thickness of foil or casserole lid and cook in the oven for 1 hour 45 minutes.
- Remove from the oven and add the potato chunks and thyme sprigs. Cover and cook for a further 35-40 minutes until the beef and all the vegetables are very tender.
- For a thicker gravy, carefully pour off the cooking liquid from the tin or casserole into a pan (remove and discard the bouquet garni and leave the beef and vegetables covered). Skim off any excess fat and bring to the boil over a high heat. Boil for 5-10 minutes until the liquid has reduced and thickened slightly. Pour back over the vegetables and serve garnished with the extra thyme leaves.
Recipe and image courtesy of Roast Recipe Collection by Sainsbury’s (£5)