Pot roasted beef brisket
Ingredients
- 1-1¼kg/2¼-2¾ lb boned and rolled beef 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
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