September 30, 2018
Comfort Food, Dinner, Beans,
Beef, Roast Beef, Alcohol, Easy/Beginner Cooking, Entertaining, St. Patrick's day, Sunday Dinner, Oven Roast, Stove Top, Gluten-Free, No Eggs, Green Beans more
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"From our Sunday newspaper The Sunday Times."
Preheat oven to 160C or 140C fan forced.
Heat half the oil in a large, heavy-based flame-proof casserole dish over medium-high heat and cook beef brisket for 5 minutes each side or until browned and keep brisket warm on a plate.
Heat remaining oil in same pan over medium heat and add leek, carrot and bacon and cook, stirring occasionally, for 10 minutes or until leek has softened and then add tomato paste, thyme, garlic and bay leaves ad cook, stirring, for 1 minute or until fragrant and then stir in Guinness and stock and seas with pepper.
Return brisket to the pot and cover and bring to the boil and then transfer pot to oven and bake for 4 hours, turning beef halfway through cooking.
Remove and discard thyme and bay leaves.
Roughly shred beef in dish and then bake, uncovered, for a further 15 minutes or until tender.
Meanwhile make buttered beans my melting the butter in a large frying pan over medium-high heat and add the chilli and cook, stirring, for about 30 second and then add beans and cook, tossing, for 5 minutes and then remove from heat and add parsley and dill and season with salt and pepper.
Suggested you serve with buttered beans and a cauliflower mash.
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