Fancy something warming and just a bit special, but which doesn’t break the bank and only takes about 10 minutes to prepare? Then look no further than melt-in-the-mouth slow-cooked beef brisket. I always plan to stretch this over two meals, but there never seems to be any left over.
Ingredient quantities are approximate; so long as you don’t increase the liquid volume you can play with everything else to suit your taste. Best served with green beans and creamy mash.
Ingredients (serves 4-6, depending on size of brisket)
- Rolled beef brisket approx. 1-1.5kg
- 2 onions, chopped small
- Handful of mushrooms, halved
- 125ml red wine
- 125ml beef stock
- 1 tsp Worcestershire sauce
- 1 tbsp wholegrain mustard
- 1 tbsp tomato puree
- 1 tsp garlic puree
- salt and pepper
- 1 bay leaf
- 1 tsp mixed herbs
Brown the brisket in a little oil in a pan and transfer to the slow cooker stonewear. Fry the onions until they start to go soft, add the mushrooms and, after a couple of minutes, add all the rest of the ingredients. Bring to simmering point and pour over the beef.
Cover and cook on medium for approx 7 hours (or 5 on high/ 9 on low). Remove the beef, spoon over the mushrooms and onions, and pour the juices into a jug for an instant gravy. NB the gravy is quite thin; if you prefer thicker gravy, mix a tsp of cornflour into the stock before adding to the pan.