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Pot-roasted brisket in beer with parsnips & mushrooms


Pot-roasted brisket in beer with parsnips & mushrooms Recipe

Ingredients:
  • 1-1.25kg/2.25-2.75lb boned and rolled brisket
  • 5 tbsp vegetable oil
  • large knob of butter
  • 2 large onions , halved and sliced
  • 2-3 celery sticks, finely chopped
  • 2 carrots , sliced
  • 200-250g/8-9oz large flat mushrooms , stalks chopped and heads thinly sliced
  • 500-550ml bottle brown ale or stout
  • a few fresh thyme sprigs
  • 2 bay leaves
  • 1-2 tsp light muscovado sugar
  • 500g parsnips , cut into wedges
  • 1 tbsp Dijon mustard
  • chopped fresh parsley or thyme , to serve
Directions:
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