Name: Pot-Roast Brisket With Parsley Dumplings
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Ingredients: 4 tbsp vegetable or sunflower oil; 1.3kg boned and rolled beef brisket joint; 20g unsalted butter; 2 onions, chopped; 2 celery sticks, sliced; 4 carrots, each cut into 3; 200ml beer; 500ml rich beef stock; 1 bay leaf; 2 thyme sprigs; 1 tsp caster sugar; Colcannon or mash to serve (optional); Horseradish and apple sauce to serve (optional); For the dumplings; 150g self-raising flour; 75g suet; 10g parsley, chopped, plus extra to serve

VMG Recipes

Pot-roast brisket with parsley dumplings-Recipe 2