6hr Beef Brisket Ale Casserole. 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.
Mix in the onions, ale, bay leaf and thyme. Finally stir in the mushrooms and carrots and season. Cover with a lid and cook on.
Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, 6hr beef brisket ale casserole. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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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.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- {Make ready 1.5 of k Beef Brisket.
- {Get 500 ml of Ale.
- {Make ready 150 g of Tomato Paste.
- {Get 1 of Large Brown Onion.
- {Get 1 of k Carrots.
- {Make ready 1 of k Turnip.
- {Get 1 of k Celeriac.
- {Take 3 of Medium Red Onions.
- {Get 1 ltr of Chicken Stock.
- {Get 3 Sprigs of Rosemary.
- {Make ready 4-5 sprigs of Fresh thyme.
- {Make ready 50 g of Chopped Corriander or Flat leaf Parsley.
- {Make ready 3 of Bay Leaves.
- {Get 10 g of Sea Salt.
- {Take 5 g of Cracked Black Pepper.
- {Prepare 3 Cloves of Garlic.
- {Get 250 g of Closed Cup Mushrooms.
- {Prepare 50 ml of Olive oil.
- {Take 25 g of Butter.
- {Make ready 50 g of Plain Flour.
Rub the brisket with a little oil and season all over with a little salt and pepper. Heat a flameproof casserole, one with a lid, that one fits the meat fairly snugly. Fry the brisket to seal and brown it on all sides (this will take a good few minutes, longer than you might think). Arrange carrots, celery, onion, tomato, and half of the parsley sprigs around brisket.
Instructions to make 6hr Beef Brisket Ale Casserole:
- Oven on at 150'..
- Roll the Brisket in the flour with a touch of salt & pepper..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
Add the beef, then pour in the pale ale and bring to the boil. In a medium pot, heat oil over medium-high. Add flour and stir to coat. Fill a large baking dish with the cooked stew. Lay the potatoes over the stew.
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