Brisket with Honey Beer & Shallots

Cooking time
Serves6 people

A thrifty, delicious, melt-in-the-mouth cut for Sunday (or any day) roast.

16 ratings


  • 1kg boned/rolled brisket
  • 400g shallots or small onions
  • 500ml dark or red ale
  • 1 tbsp honey
  • 3-4 bay leaves
  • Sea salt and freshly ground pepper
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1. Preheat your oven to 150°C/Gas 3. Place your meat in a roasting tray.
2. Pop your shallots in a pot. Cover with boiling water. Let them soak for 10 mins to soften the skins. Trim off the rooty ends and peel off the skin. Halve or quarter any larger shallots so they’re all roughly the same size.
3. Arrange the shallots around the meat. Add in the beer, honey and tuck the bay leaves in the mix. Season your meat well. Cover the roasting tray with foil, covering the meat and the shallots.
4. Pop in the oven. Cook for 3 hours. Check halfway through. Add a small glass of water if it’s looking dry.
5. Unwrap your meat. Crank the oven to 220°C/Gas 7. Return to the oven to brown on the top. Once a golden crust has formed (after about 15 mins), remove from the oven. Rest for at least 30 mins before carving.
6. Serve with the beer sauce and roasted shallots. Lovely with potato salad in the summer or dauphinoise in the winter.
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