| Ingredients :-
1.25kg (2.2lb) lean Highland Beef brisket, boned and rolled
15ml (1 tbsp)oil
2 red onions, quartered
6-8 baby carrots, peeled
4 sticks celery, cut into chunks
2 bay leaves
450ml (3/4 pt) beef stock
150ml (1/4 pt) brown ale
15-30ml (l-2tbsp) gravy granules
1. Heat the oil in a large saucepan, add the joint and brown all sides.
Place in a deep 3.4 litre (6ptj ovenproof casserole.
2. Arrange the onions, carrots, celery and bay leaves around the joint
and season well. Add the stock and brown ale.
3. Cover with a tight fitting lid and cook for 2 hours.
Thicken with gravy granules if desired.
Serve joint cut into thick slices with braised vegetables and new