Brisket of Welsh Beef Slowly Pot Roasted with Ginger Beer

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Saturday 6th June 2015


  • 1.25kg (2½ lb) lean Welsh brisket beef, boned and rolled
  • 15ml (1tbsp) oil
  • 1 clove garlic, crushed
  • 2 onions, quartered or 6 whole shallots, peeled
  • Seasoning
  • 300ml (½ pt) ginger beer
  • 300ml (½ pt) beef stock


  1. Preheat the oven to Gas Mark 3, 170°C, 325°F.
  2. Heat the oil in a large saucepan, add the joint and brown all sides. Place in a deep 3.4 litre (6pt) ovenproof casserole. Add garlic and onions and season well.
  3. Add ginger beer and stock. Cover and cook for 2 hours.
  4. Serve with creamy mashed potatoes and carrots in ginger butter.

Recipe Information

Serves 6
Calories 332 kcals
Cooking Time

Nutrition Information

Calories 332 kcal

Energy 1393kJ

Fat 15g

Saturates 5.5g

Salt 1.2g

Iron 3.7g

5-a-day 0.5

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