Braised beef brisket in a Lancaster Bomber and barley broth recipe

PUBLISHED: 14:23 19 September 2014 | UPDATED: 14:23 19 September 2014

Braised beef brisket in a Lancaster Bomber and barley broth

Braised beef brisket in a Lancaster Bomber and barley broth

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Try this hearty recipe by Eve Townson, Head Chef at the Eagle and Child, Ramsbottom

Ingredients:

1.35kg salted lean beef brisket (rolled)

2 pint Lancaster Bomber ale

Chicken stock, to cover

400g pearl barley

1 head celery

6 carrots

2 leeks

1 white onion

25g salted butter

2tblsp chopped fresh parsley

2tblsp chopped fresh chives

Seasoning

Method:

Place the beef in a suitable casserole pot, cover with the chicken stock and Lancaster Bomber ale, and season.

Bring to the boil, cover and then simmer gently for 90 minutes.

Add the barley and cook for a further 60 minutes.

Wash and peel the vegetables. Cut into thin, large dice. When the barley in nearly cooked add the vegetables to the broth and cook for a few minutes.

Check the seasoning, then add the butter and stir in the chopped herbs.

Serve slices of the meat with some of the vegetables and broth, along with mash potatoes mixed with fresh, finely grated, horseradish (from the garden!).

Eagle and Child Ramsbottom

Tel: 01706 557181

3 Whalley Road, Ramsbottom, Lancashire, BL0 0DL

@EagleChildRammy

www.eagle-and-child.com

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