Simple Way to Make Perfect 6hr Beef Brisket Ale Casserole

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, 6hr beef brisket ale casserole. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

6hr Beef Brisket Ale Casserole is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. 6hr Beef Brisket Ale Casserole is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have 6hr beef brisket ale casserole using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make 6hr Beef Brisket Ale Casserole:

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

Steps to make 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.

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