Spanish-style slow-cooked lamb shoulder & beans
Do something different for a Sunday roast with this Spanish-style slow-cooked lamb and beans. It's so much more than the traditional meat and two veg
Beer-braised brisket pot roast
- Preparation and cooking time
- Prep:
- Cook: -
- plus resting
- Easy
- Serves 6
Skip to ingredients
- 1 beef stock cubecrushed
- 1 tsp dried tarragon
- 2 tsp cracked black pepper
- 2kg rolled beef brisket
- 1 tbsp sunflower oil
- 500-550ml bottle of dark ale
- 2 tbsp beef extract
- 1 tbsp muscovado sugar
- 2 tbsp dried onion flakes
- 500ml beef stock
- long-stem broccolito serve (optional)
Nutrition: Per serving
- kcal713
- fat42g
- saturates17g
- carbs10g
- sugars9g
- fibre2g
- protein69g
- salt1.9g
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Mix the stock cube with the tarragon and pepper in a small bowl. Rub over the brisket and season. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the brisket and brown well on all sides.
step 2
Stir in the ale and beef extract, then tip in the sugar and onion flakes and add enough of the beef stock to come two-thirds of the way up the sides of the brisket. Bring to the boil, cover and roast in the oven for 3 hrs, checking every 30 mins to see if the brisket is tender (but you may need to roast it for up to 5 hrs). Transfer the brisket to a board and leave to rest for 15 mins. Slice and serve with the stock spooned over and some steamed long stem broccoli on the side, if you like.
