- 1kg brisket, boned and rolled
- 400g shallots or small onions
- 500ml dark or red ale
- 1 tbsp honey
- 3-4 bay leaves
- Sea salt
- Freshly ground pepper
1. Preheat your oven to 150°C/Fan 130°C/Gas 3. Sit the brisket in a roasting tin.
2. Pop the shallots in a pot. Cover with boiling water and 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 the beer, honey and bay leaves in the mix and season well. Cover the roasting tray with foil, covering the meat and the shallots.
4. Slide into the oven to roast for 3 hours. Check halfway through, and add a small glass of water if it’s looking dry.
5. After 3 hrs, remove the foil and crank the oven up to 220°C/Fan 200°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. Perfect with a side of potato salad in the summer, or dauphinoise in the winter.