Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, 6hr beef brisket ale casserole. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we have to prepare a few components. You can have 6hr beef brisket ale casserole using 20 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make 6hr Beef Brisket Ale Casserole:
- Get 1.5 k Beef Brisket
- Get 500 ml Ale
- Take 150 g Tomato Paste
- Get 1 Large Brown Onion
- Get 1 k Carrots
- Make ready 1 k Turnip
- Make ready 1 k Celeriac
- Get 3 Medium Red Onions
- Get 1 ltr Chicken Stock
- Get 3 Sprigs Rosemary
- Get 4-5 sprigs Fresh thyme
- Make ready 50 g Chopped Corriander or Flat leaf Parsley
- Get 3 Bay Leaves
- Prepare 10 g Sea Salt
- Take 5 g Cracked Black Pepper
- Take 3 Cloves Garlic
- Take 250 g Closed Cup Mushrooms
- Make ready 50 ml Olive oil
- Take 25 g Butter
- Take 50 g Plain Flour
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). Sear the brisket in the hot oil turning until all the sides have been sealed and are lightly browned. Remove the brisket and keep to one side.
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.
Turn the heat up to high and once hot, add the red wine. Pour the stock into the slow cooker slowly and mix well with the beef. 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.
So that’s going to wrap it up for this special food 6hr beef brisket ale casserole recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
