- 1.25kg/2¾lb lean beef brisket joint
- 100g/4oz black treacle
- Handful fresh mixed herbs, chopped
- 3 cloves
- 2.5ml/½tsp black peppercorns
- 150ml/¼pint white wine vinegar
- 2 onions, peeled and cut into quarters
- 3 carrots, peeled and cut into chunks
- 600ml/1pint brown ale
- 30ml/2tbsp gravy granules (optional)
- *For the Pan Haggerty:
- 15ml/1tbsp oil
- 1 onion, peeled and finely sliced
- 450g/1lb potatoes, peeled and grated
- Salt and freshly milled black pepper
- 100g/4oz grated Cheddar cheese
- Place the beef joint in a large lidded casserole dish. Mix together the black treacle, herbs, cloves, peppercorns and white wine vinegar. Pour over the brisket and mix well to coat the joint. Cover, refrigerate and marinate for approximately 8 hours or overnight.
- Preheat the oven to Gas mark 3, 170°C,325°F.
- Add to the casserole dish the onions, carrots, pour over the brown ale, cover and simmer on hob or in preheated oven for calculated cooking time. Once cooked, thicken the gravy with gravy granules if you prefer a thicker sauce.
- Meanwhile, to prepare the pan haggerty; heat the oil in a frying pan and cook the onion, for 4-5 minutes until softened. Meanwhile squeeze out the excess starch from the potatoes with kitchen roll or tea towel.
- Remove the onions from the pan and mix through the grated potato, return back to the frying pan carefully pressing down to form an even layer. Season well and cook over a gentle heat for 8-10 minutes until golden on the bottom. Carefully turn the potato cake over by inverting onto a plate and sliding back into the pan. Top with cheese and cook for a further 5-10 minutes until golden and cooked through and the cheese has melted.
- Serve sliced into wedges with the beef in Newcastle ale and seasonal green vegetables.