Ten Minutes to Preparing Yummy 6hr Beef Brisket Ale Casserole

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6hr Beef Brisket Ale Casserole

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Below are the ingridients that are needed to produce a yummy 6hr Beef Brisket Ale Casserole:

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

Done with the ingridients? Below are the instructions on cooking 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..

I still do, in fact, and here I've shared my takes on family classics. Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders. I'm really super happy to be sharing this with you today! This slow-grilled beef brisket recipe uses beef bullion base and spices as flavorings for the meat.

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