Beer Braised Beef Brisket.

Beer Braised Beef Brisket.

The name is entirely coincidental! I had not planned to team beer and brisket together but rather thinking of doing beer battered toad in the hole. I just don't fancy sausages today but, instead, pined for a large bowl of pasta covered in rich ragù. It doesn't get richer than this beer braised brisket, cooked with lots of strong flavoured vegetables such as onions, garlic, leeks. To balance those super weights, the sauce is sweetened with carrots, celery and tomatoes with floral aromas from bay leaves and parsley. There's plenty left for tomorrow's dinner, which will be served as 'Beer Braised Beef Brisket Sloppy Joe with Homemade Buns'. I am thinking there'll be just enough left over for pizzas later on as well.

The vegetables.

-3 cloves chopped garlic.

-2 sliced onions.

-2 chopped leeks.

-2 carrots, cut into chunks,

-2 celery stalks, cut into chunks.

The beef.

2x500g beef brisket.

Seasoned generously with salt and pepper.

The herbs.

-3-4 bay leaves.

-a small bunch parsley

The sauce.

-500ml beer.

-2x400g tin plum tomatoes.

-1tbsp balsamic vinegar,

-1tbsp soy sauce,

-1 beef stock cube.

In a large casserole pan, with 2tbsp of olive oil, fry

-garlic, with

-leeks,

-onions,

-salt/pepper.

Cook, stirring until the vegetables have caramelised, add

-1tbsp paprika,

-2tbsp plain flour.

Stir well, add

-the brisket.

Cook, stirring to coat the beef in the vegetables.

Continue to cook for 5 minutes, add

-carrots,

-celery,

-herbs.

Stir well, add

-the sauce.

Bring up to the boil.

Place in 150c fan forced oven for around 3 hours or until tender and flaking.

Serve with pasta, rice or mashed potatoes.