1 organic flat brisket
4 red onions, roughly quartered
1 tsp pink peppercorns
3 cloves of garlic
324g pouch organic beef bone stock, warmed
400ml brown ale (we like Fall’s Over from The Exeter Brewery)
4 sprigs fresh thyme
2 bay leaves
1 tbsp redcurrant jelly
Salt and pepper
- Preheat the oven to 150˚C fan. Add a splash of oil to an ovenproof casserole and heat it over the hob until sizzling. Sear your beef brisket on all sides, getting a good brown colour all over. It’ll take a little while and spit a lot, but it’s worth the effort.
- Remove the meat and set it aside. Turn down the heat and toss the onions into the pan. When they’re starting to soften add the garlic, taking care to make sure it doesn’t stick or start browning.
- Throw in the peppercorns, herbs and jelly, giving everything a good stir before returning the meat to the pot. Pour in the stock and the ale, cover the casserole with a tight lid or foil and put it into the oven. Allow to cook for a good three hours until the meat is flaking apart and tender as can be. Serve your beef pot roast with creamy mash and buttered cabbage and green beans.