Ingredients

• 1-1.4kg/2-2.3lb boned and rolled brisket
• 5 tbsp vegetable oil
• large knob of butter
  2 large onions, halved and sliced
• 2-3 celery sticks, finely chopped
• 2 carrots, sliced
• 200-250g/8-9oz large flat mushrooms, stalks chopped and heads thinly sliced
• 500-550ml bottle brown ale or stout
• a few fresh thyme sprigs
• 2 bay leaves
• 1-2 tsp light muscovado sugar
• 500g parsnips, cut into wedges
• 1 tbsp Dijon mustard
• chopped fresh parsley or thyme, to serve

Method

1. Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
2. Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
3. An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 minutes-1 hour until tender, turning once.
4. Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
5. To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

as seen on BBC Good Food