6hr Beef Brisket Ale Casserole
6hr Beef Brisket Ale Casserole

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, 6hr beef brisket ale casserole. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

6hr Beef Brisket Ale Casserole is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. 6hr Beef Brisket Ale Casserole is something that I have loved my entire life.

Roll the Brisket in the flour with a touch of salt & pepper. Seal completely the put to one side and leave dish on hob. Place the onions, bay leaf, and brisket in the cooker. In a medium bowl combine beer, chili sauce, sugar substitute, garlic, thyme, salt, and pepper; pour over meat.

To begin with this recipe, we must first prepare a few components. You can cook 6hr beef brisket ale casserole using 20 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make 6hr Beef Brisket Ale Casserole:
  1. Take 1.5 k Beef Brisket
  2. Make ready 500 ml Ale
  3. Take 150 g Tomato Paste
  4. Get 1 Large Brown Onion
  5. Get 1 k Carrots
  6. Prepare 1 k Turnip
  7. Make ready 1 k Celeriac
  8. Take 3 Medium Red Onions
  9. Make ready 1 ltr Chicken Stock
  10. Make ready 3 Sprigs Rosemary
  11. Take 4-5 sprigs Fresh thyme
  12. Prepare 50 g Chopped Corriander or Flat leaf Parsley
  13. Prepare 3 Bay Leaves
  14. Take 10 g Sea Salt
  15. Make ready 5 g Cracked Black Pepper
  16. Get 3 Cloves Garlic
  17. Get 250 g Closed Cup Mushrooms
  18. Get 50 ml Olive oil
  19. Take 25 g Butter
  20. Get 50 g Plain Flour

I also added fresh winter vegetables in the casserole. It's suitable for a slow cook to tenderise the meat. Fill a large baking dish with the cooked stew. Lay the potatoes over the stew.

Instructions to make 6hr Beef Brisket Ale Casserole:
  1. Oven on at 150'.
  2. Roll the Brisket in the flour with a touch of salt & pepper.
  3. In a deep casserole dish on the hob add 25ml oil and brown and seal all sides of the Brisket for a few minutes. Seal completely the put to one side and leave dish on hob.
  4. Add 25g oil and 25g butter and cook the brown onion until soft in the same dish, add 1 crushed garlic clove and cook for 2 mins. Add the tomato paste and cook another minute.
  5. Add 500ml Chicken Stock & 500ml ale of choice, scrape bottom of dish, add brisket, turn around to coat. Bring to boil then turn off. Cover with tinfoil and lid so tight and put in the oven for 3 hours.
  6. At 3hours take out of oven, baste, stir, turn over, add 500ml more chicken stock and your thyme & Rosemary and cook for 3 more hours in oven.
  7. With 2 hours left on Brisket, chop root veg into chunky even sizes, peel and quarter your red onions, add to roasting dish with a couple of garlic cloves and a few fresh herbs, salt and pepper, cover tight with tin foil and put in the oven for 1.5hrs on 150'. turn and move veg after 30 mins and remove the tinfoil after 60 mins.
  8. Brisket and Veg will be ready at the same time. remove from oven. Remove brisket only from pot and put in dish to pull apart. Remove bay and herb sprigs from Casserole.
  9. Add the roast veg to casserole and adjust liquid with extra water if needed (should be semi loose). Put on hob on low heat, add mushrooms and pop the lid back on for 15 mins.
  10. Shred the brisket to you preferred size and add back to the casserole once done and off the heat with the chopped Coriander or Flat leaf parsley or both. Salt & Pepper to taste.

Fill a large baking dish with the cooked stew. Lay the potatoes over the stew. Drizzle with a little olive oil or brush with melted. For the ultimate in tenderness, you want to cook at a low temperature for a long time, but the wait is worth it. Here's how to cook brisket for the best results, plus a few of our favorite beef brisket recipes.

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