A simple but classic brisket recipe, brilliant for feeding a Sunday lunch crowd. Effortless and delicious, make the perfect pot-roasted red Ruby Brisket in Guinness.
Long, slow cooking is the key to making the most of a beautiful piece of Red Ruby brisket. With only minimal preparation time, pot roasting produces tender delicious meat and an easy, tasty gravy to go with it.
1kg Red Ruby brisket
500ml Guinness (or another stout)
1tbsp balsamic vinegar
1tbsp redcurrant jelly
1tbsp Worcestershire sauce
A handful of fresh rosemary and thyme
2 4-inch pieces of marrow bone
A good splash of olive oil
Salt and pepper
Cooking time: 3-4 hours
Preparation time: 20 minutes
How many for?
Feeds 4-6 people
1. Preheat the oven to 130°C / Gas Mark 1. Dry the brisket thoroughly with kitchen paper. In a heavy-based casserole, heat the olive until smoking hot. Keeping the heat high, sear the meat on all sides – including the flat ends – until well browned. This might be a bit boring but is worth it in the end.
2. Once the meat is browned, remove the casserole from the heat. Add enough ale to cover about two-thirds of the joint (top it up with water if too much of the meat is uncovered), then add the balsamic vinegar, redcurrant jelly, Worcestershire sauce, herbs, and seasoning. Pop both pieces of marrow bone into the liquid – they’ll act as a bit of natural thickener in the gravy. Cover the casserole with a tight-fitting lid (you can seal it with foil if your lid is a bit loose) and put into the preheated oven.
3. Cook for at least 3 hours, or 4 if you have the time, turning the meat a couple of times to ensure the top and bottom cook evenly. Keep an eye on the liquid and add a splash of water if it’s getting too low.
4. When the cooking time’s up, remove the meat, cover with foil and set aside in a warm place to rest while you finish the gravy.
5. Strain the liquid and discard the herbs. Bring up to a brisk boil and reduce by about one-third. It will thicken only slightly. Season to taste.
6. Shred the beef – it should be very soft and yielding – and serve with your choice of veg. Creamy mashed potato and buttery cabbage make the perfect, comforting accompaniments.