Beef Brisket Braised in Beer

• beef stock cube↗1

  crushed

• dried tarragon↗1 tsp tsp
• black pepper↗2 tsp tsp

  crushed

• beef brisket (wrapped)↗2kg g
• sunflower oil↗1 tbsp tbsp
• dark beer↗500-550ml bottle of ml
• beef extract↗2 tbsp tbsp
• muscovado sugar↗1 tbsp tbsp
• dry onion flakes↗2 tbsp tbsp
• beef broth↗500ml ml
• long-stem broccoli↗

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C with convection/gas 2. In a small bowl combine the broth cube with tarragon and black pepper. Rub the brisket with the resulting mixture and season. In a large ovenproof pot or roasting pan heat the oil over medium‑high heat, add the brisket and brown it on all sides.

2. 2

   Add the beer and beef extract, then stir in the sugar and dried onion flakes, and pour in enough beef broth to come about two‑thirds up the height of the brisket. Bring to a boil, cover, and roast in the oven for 3 hours, checking every 30 minutes whether the brisket is tender (you may need to roast up to 5 hours). Transfer the brisket to a board and let it rest for 15 minutes. Slice and serve, drizzled with the broth, alongside steamed long‑stem broccoli, if desired.