Slow-Braised Beef Brisket

Instructions

1. Preheat oven to 150°C. Pat the brisket dry and season generously all over with salt and pepper.
2. Heat oil in a large heavy-based casserole dish over high heat. Brown the brisket on all sides, 3–4 minutes per side to build a deep crust. Remove and set aside.
3. In the same pot, sauté the roughly chopped onions, carrots, celery and crushed garlic for 6 minutes until golden. Add tomato purée and cook for 1 minute.
4. Pour in the dark ale, scraping up all the caramelised bits. Add the beef stock and Worcestershire sauce. Bring to a simmer.
5. Return the brisket to the pot, fatty side up. The liquid should come about halfway up the meat. Nestle in the parsnips around the sides.
6. Cover tightly with a lid and transfer to the oven. Braise for 7–8 hours until the brisket is completely tender and can be shredded with a fork.
7. Remove the brisket and rest. Strain the braising liquid and reduce by half in a pan for a rich gravy. Slice or shred the brisket and serve with the gravy, roasted vegetables and mash.

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