Braised beef brisket in a Lancaster Bomber and barley broth recipe
PUBLISHED: 14:23 19 September 2014 | UPDATED: 14:23 19 September 2014
Try this hearty recipe by Eve Townson, Head Chef at the Eagle and Child, Ramsbottom
1.35kg salted lean beef brisket (rolled)
2 pint Lancaster Bomber ale
Chicken stock, to cover
400g pearl barley
1 head celery
1 white onion
25g salted butter
2tblsp chopped fresh parsley
2tblsp chopped fresh chives
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