Springtime Brisket Roast

Name: Springtime Brisket Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves to serve 6
Ingredients: about 3 lb brisket of Aberdeen Angus beef; about 1 pint brown ale; 2 cloves garlic; 12 shallots; 3 large carrots; 2 bay leaves; 1 tablespoon brown (turbinado) sugar; 1 tablespoon tomato purée (tomato paste); 1 tablespoon plain flour (all purpose flour); ½ pint red wine; ½ pint beef stock; 2 teaspoons redcurrant jelly

Ready in 2 hrs 20 mins + waiting

Recipe by Graham

Springtime Brisket Roast uses meat from the brisket muscles. As cattle do not have collar bones, these muscles support about 60% of the body weight so require significant connective tissue. For that reason, brisket must be cooked slowly to tenderize the connective tissue.

If you can get hold of Aberdeen Angus ("Angus beef") your roast will be all the more succulent, particularly since we are going to marinate it overnight!

Preparation Time

20 Minutes + waiting

Cooking Time

2 Hours

Ingredients for Springtime Brisket Roast

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Currently displaying quantities in US Imperial Measurements

To serve 6:

about 3 lb brisket of Aberdeen Angus beef
about 1 pint brown ale
2 cloves garlic
12 shallots
3 large carrots
2 bay leaves
1 tablespoon brown (turbinado) sugar
1 tablespoon tomato purée (tomato paste)
FOR THE GRAVY
1 tablespoon plain flour (all purpose flour)
½ pint red wine
½ pint beef stock
2 teaspoons redcurrant jelly

How to Cook Springtime Brisket Roast

Marinade the beef in the beer overnight, turning it occasionally. Peel and crush (mince) the garlic. Peel the shallots and leave whole. Peel and roughly slice the carrots. Place the meat in a large ovenproof dish and add the other ingredients - garlic, shallots, carrots, bay leaves, sugar, tomato purée (tomato paste). Spoon in two or three tablespoons of the marinade, then cover and cook in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 2 hours until tender.
Remove the meat from the ovenproof dish and keep warm. Put the dish on the hob, slowly sprinkle in the flour while stirring and mix everything well. Add the wine, beef stock and redcurrant jelly and simmer till reduced by half. Strain into a jug to serve.
Serve Springtime Brisket Roast with Champ and Peppered Cabbage.

GRAHAM'S HOT TIP:
Always allow roast meat to rest for 15-20 minutes (in a warm place) before serving. You can be making the gravy while the meat stands.