Serve with buttery mashed potatoes and tender green beans with
an extra dollop of mustard.
Note: the ale can be substituted with additional stock, red wine
Preheat the oven to 160°C or 140°C fan assisted (gas 3).
Season the beef with sea salt and cracked black pepper.
Using a flameproof casserole over medium heat, render the fat
on the brisket and brown on all sides then set the joint to one
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.
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.
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.
Remove joint from the gravy and keep to one side, reduce the
gravy over high heat until you get rich and glossy gravy.
Pass the gravy back over the meat, keeping some aside to pass
around the table.