Photo: Andrew Ridley
Pot-roasted brisket in beer with parsnips & mushrooms
14 ingredients
Serves 6 - 8
openrecipes
One pot comfort food, ideal served with mash to soak up the gravy
Estimated Nutrition (whole recipe, rough)
425
Calories
6g
Protein
26g
Fat
47g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-1.25kg/2.25-2.75lb boned and rolled 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes