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How To Pot Roast Beef Brisket with Pale Ale

How To Pot Roast Beef Brisket with Pale Ale

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Note: the ale can be substituted with additional stock, red wine or Madeira.


  1. Preheat the oven to 160°C or 140°C fan assisted (gas 3).
  2. Season the beef with sea salt and cracked black pepper.
  3. Using a flameproof casserole over medium heat, render the fat on the brisket and brown on all sides then set the joint to one side.
  4. In the same pan, slowly caramelise the vegetables then add the mustard, ale, puree, bay leaf and stock, bring to a boil and thicken a little with the cornflour mix.
  5. Place the beef back into the pan with the gravy, cover with foil or a tight fitting lid, place in oven and cook for 3 hours turning half way.
  6. To finish increase the oven temperature to oven to 180°C or 160°C fan assisted (gas 4), remove the lid, sit the joint fat side up in the dish and continue to cook for an additional 30 minutes until the meat is well glazed and fork tender.
  7. Remove joint from the gravy and keep to one side, reduce the gravy over high heat until you get rich and glossy gravy.
  8. Pass the gravy back over the meat, keeping some aside to pass around the table.

Serving suggestion:

  • Serve with buttery mashed potatoes and tender green beans with an extra dollop of mustard.


  • The Ingredients
  • • 750g Beef brisket butcher tied
  • • 2 large brown onions, cut into quarters
  • • 1 large carrot peeled & cut into large dice
  • • 1 bay leaf
  • • 300ml chicken or beef stock
  • • 300ml pale ale
  • • 1 tbls Dijon mustard
  • • 1 tbls tomato puree
  • • 1 tbsp. treacle
  • • Henderson’s relish to taste
  • • Sea salt & freshly ground black pepper
  • • 2 tsp. cornflour mixed with a little cold water

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