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

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, 6hr beef brisket ale casserole. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Roll the Brisket in the flour with a touch of salt & pepper. Seal completely the put to one side and leave dish on hob. Add in the carrots, ale, chopped tomatoes, tomato puree, beef stock cube (crumble this, or dissolve the stock pot in a little boiling water before adding), thyme and season with salt and pepper. Rub the brisket with a little oil and season all over with a little salt and pepper.

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

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

Turn the heat up to high and once hot, add the red wine. Heat a little oil in a large, lidded casserole and brown the beef in batches on a high heat. Remove and set aside, turn the heat down, then fry the onions and celery until soft. Slow-cooked to perfection "A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways.

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.

Remove and set aside, turn the heat down, then fry the onions and celery until soft. Slow-cooked to perfection "A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids - think chicken or butter beans and white wine, lamb. Add the bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper. Add the reserved marinated ale and bring to the boil.

So that’s going to wrap it up with this special food 6hr beef brisket ale casserole recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!