Brisket of Welsh Beef Slowly Pot Roasted with Ginger Beer

Share this page

Saturday 6th June 2015

Ingredients

  • 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

Method

  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


Print this recipe

Related posts

With the summer BBQ season on the horizon we recently teamed up with MasterChef star Imran Nathoo.
We know that many consumers love the taste of Welsh red meat, but are worried that it’s not ‘healthy’.
Sign up to our newsletter to be entered into our prize draw.
To get a sense of the love and passion that goes into producing PGI Welsh Lamb and Welsh Beef, we visited Katie Davies at her hill farm in Nantymoel to learn more about what farming means to her.