Sunday
Pot roast beef in ale
Slow-roasting beef brisket in stock and ale keeps it wonderfully moist — a one-pot Sunday pot roast with mushrooms, swede, carrots and baby new potatoes, served with mashed potatoes and creamed horseradish.
Rest the beef before slicing thickly, and serve with mashed potatoes and a spoonful of creamed horseradish on the side.
Method
- 01
Heat the oven to 170°C. Heat the oil in a large ovenproof casserole dish, add the beef and cook for about 5 minutes, turning until browned all over. Transfer to a plate.
- 02
Add the mushrooms to the casserole and fry for 5 minutes, until golden, then transfer to a bowl.
- 03
Add the vegetables to the casserole and fry for 10 minutes, stirring, until golden.
- 04
Stir in the thyme, ale and stock, and season. Bring to the boil, then turn off the heat.
- 05
Tuck the bay leaves under the beef's string, then add the beef to the pot. Cover with a lid or a double layer of foil and transfer to the oven.
- 06
Cook for 2–3 hours, turning the meat once or twice.
- 07
Add the mushrooms for the last 10 minutes of cooking.
- 08
Put the beef on a plate and leave to rest before slicing thickly. Serve with some horseradish on the side.
In the glass
South African Cabernet Sauvignon or Pinotage
A rich, ale-braised brisket wants a red with grip and dark fruit. A Stellenbosch Cabernet Sauvignon stands up to the deep beefy gravy, while a Swartland Pinotage brings plummy warmth that loves the slow-cooked vegetables. If you prefer something softer, an oaked Wellington Shiraz works beautifully too.
Keep cooking
