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Ingredients: - 1.25kg (2V2lb) lean Highland Beef brisket, boned and rolled 15ml (1 tbsp)oil 2 red onions, quartered 6-8 baby carrots, peeled 4 sticks celery, cut into chunks 2 bay leaves Black pepper 450ml (3/4 pt) beef stock 150ml (1/4 pt) brown ale 15-30ml (l-2tbsp) gravy granules Method: - Heat the oil in a large saucepan, add the joint and brown all sides. Place in a deep 3.4 litre (6ptj ovenproof casserole. Arrange the onions, carrots, celery and bay leaves around the joint and season well. Add the stock and brown ale. Cover with a tight fitting lid and cook for 2 hours. Thicken with gravy granules if desired. Serve joint cut into thick slices with braised vegetables and new potatoes. Enjoy! |