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Place the joint on a chopping board and season with salt and pepper. Heat the oil in a large ovenproof casserole dish and brown the joint on all sides. Add the onions and celery and cook for 2-3 minutes until the vegetables caramelise.
Add the brown ale, stout or stock, barbecue sauce and thyme leaves, bring to the boil and reduce the heat. Cover and cook in the oven or on the hob for 2-2½hours.
40 minutes before the end of the cooking time add the parsnips and continue to cook.
Serve with the vegetables and mash.
1.3kg (3lb) lean silverside or brisket joint
Salt and pepper
30ml (2tbsp) sunflower oil
3 onions, peeled and cut into wedges
3 celery sticks, peeled and roughly chopped
425ml (¾pint) brown ale, stout or good, hot beef stock
100ml(3½floz) ready-made barbecue sauce
30ml (2tbsp) fresh thyme leaves
2 parsnips, peeled and cut into chunks
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