Ingredients
1 litre of Freja classic Beef Bone Broth
1.5kg Brisket
50g butter
1-2 tbsp cold pressed rapeseed oil
2 carrots, sliced
2 onions, roughly chopped
150g mushrooms, sliced
150g cooked chestnuts
6 cloves of garlic
2 bay leaves
1 tbsp rosemary, finely chopped
1-2 tsbp plain flour
1/2 bottle of ale
Method:
1. Season your beef with sea salt and cracked black pepper and sear the brisket in a large casserole dish with melted butter and oil until brown on all sides.
2. Once the beef has browned remove from the casserole dish and cook your vegetables, garlic and herbs for 10 mins until they start to caramelise. Add in plain flour and cook out for a few minutes. Then deglaze the pan with some ale and add the beef back in.
3. Cover the beef with Freja Bone Broth and cook in the oven for 4-5 hours at 150˚C. Why not enjoy a cup of warm bone broth whilst the brisket is cooking?!
4. Serve with wither roasted dumplings or mashed potato and wilted greens.
