How to Cook Beef Brisket with a Student Flair
Want to impress your flatmates with a meal that makes you seem more than a student cook? Brisket is a cheap cut at the very top of the leg above the shank and is a thick round shape. This one has an added bonus with the Newcastle Brown Ale Gravy.
Preparation time: 10 minutes
Cooking time: 3 hours 30 minutes
Oil (groundnut or vegetable, not olive oil)
1 kilogram of beef brisket
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 onion, peeled and chopped
2 bottles of Newcastle Brown Ale
2 baking potatoes, peeled and cut into pieces
2 teaspoons of cornflour
Turn the oven to 180°C and place a roasting tin or casserole dish with fairly deep sides inside for five minutes to warm up.
Heat a glug of oil in a large saucepan over a medium to high heat and add the beef brisket. Fry the brisket until each side has turned golden brown (4 to 5 minutes per side).
Remove the casserole dish from the oven and place the carrots, parsnips and onion inside. Place the browned beef brisket (try saying that when you’re drunk) on top of the vegetables.
Pour over the Newcastle Brown Ale until the liquid fills about two-thirds of the roasting tin or casserole dish. Tightly cover with some kitchen foil and place in the oven for 30 minutes.
After 30 minutes, turn the oven down to 140°C and cook for an hour.
After an hour, carefully remove the pan from the oven and uncover the foil. Carefully turn the beef over. Cover again with the tin foil and place back in the oven for another hour.
After an hour, fill a large saucepan three-quarters full of water and place on the hob to bring to the boil. When boiling, add a pinch of salt and add in the potato pieces. Cook the potatoes for 5 minutes.
Meanwhile, pour some oil on a baking tray and put it in the oven to heat up. When the potatoes have been boiling for 5 minutes, drain through a colander and carefully pour them onto the hot baking tray. Put them in the oven.
Remove the kitchen foil from the casserole dish and cook the uncovered beef and the potatoes for a final hour, bringing the cooking time up to 3 and a half hours.
Remove the beef from the pot and place on a clean chopping board (one you use for meat). Let that rest while you make the gravy.
Pour the liquid through a sieve into a saucepan, catching the vegetables in the sieve and put them onto warmed plates. Bring this liquid to the boil. Mix the cornflour with 3 teaspoons of cold water in a cup and pour into the juices to thicken it and make it into a gravy.
Remove the potatoes from the oven and place them onto the plates with the vegetables.
Slice the beef into layers and arrange on the plate with the vegetables. Pour the gravy into a jug and serve.
Per serving: Calories 879 (From Fat 445); Fat 49.4g (Saturated 19.1g); Cholesterol Trace; Sodium 224mg; Carbohydrate 56.4g; Dietary Fibre 8.1g; Protein 52.2g.