Brisket with Mushrooms and Tarragon

Method

1. Place the joint on a chopping board and season.

2. Heat the oil in a large non-stick frying pan and brown the joint all over. Transfer to a large casserole dish suitable for hob and oven.

3. In the same frying pan, add the onions and mushrooms.  Cook for 2-3 minutes then spoon into the casserole dish.

4. Add the remaining ingredients, except the beans and Brussels sprouts. Bring to the boil, reduce the heat and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 2½-3 hours½

If you would like to do the recipe in a slow-cooker we've worked it all out for you: Brisket with Mushrooms and Tarragon

Notes

A slow cooker version of this recipe is available