Slow-Cooked Beef Brisket with Ale Gravy

Method

1. 1

   Season the brisket. Heat the oil in a large frying pan and brown the joint thoroughly on all sides.

2. 2

   Put the onions, carrots and parsnips into a slow cooker. Set the brisket on top.

3. 3

   Stir the flour into the frying pan for 1 minute. Gradually add the ale, scraping up the browned bits. Stir in the stock, beef extract, sugar and vinegar, then bring to a simmer.

4. 4

   Pour around the brisket and add the herbs. Cover and cook on Low for 7–8 hours, until a fork enters the meat easily.

5. 5

   Lift out the brisket, cover and rest for 20 minutes. Strain the cooking liquor into a pan, pressing some softened onion through the sieve.

6. 6

   Boil the gravy until rich and lightly thickened; season to balance savoury, sweet and sharp notes.

7. 7

   Slice the brisket across the grain and serve with the gravy, root vegetables, mash and greens.