Slow Cooked Brisket

Slow Cooked Brisket


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I wanted to reproduce a meal I remember having when I was younger but had no recipe so I made this up from the memory of how it tasted... and I have to say it came out very good indeed. I choose to serve mine on a large Yorkshire pudding with roast potatoes but I have also had it with baked potatoes and just some lovely crusty bread...all delicious.


Serves: 8 

  • 1.6kg lean beef brisket
  • 600g shallots
  • 1 bottle beer, of your choice (any that has a nice strong flavour)
  • 1 red onion, diced
  • 1 medium leek, sliced into rings
  • 2 to 3 sticks celery, finely diced
  • 5 to 6 cloves garlic, diced
  • 500g beef mince
  • 1 litre beef stock
  • 1 heaped teaspoon English mustard powder
  • 1 tablespoon cornflour
  • 800g medium mushrooms, diced
  • 500g cubed mixed root vegetables

Preparation:20min  ›  Cook:9hours  ›  Ready in:9hours20min 

  1. Allow the brisket to come up to room temperature to ensure a more even cook.
  2. Preheat the oven to 180 degrees C.
  3. Gather your ingredients together.
  4. Place the brisket into a roasting tin.
  5. Roast the brisket uncovered in the preheated oven for 1 hour.
  6. Preheat the slow cooker to Low.
  7. Peel all the shallots, don't chop them! It takes time and is very dull but the results are excellent.
  8. To the slow cooker add the shallots and pour in the beer. Add the onion, leek, celery and garlic then give a good stir.
  9. Remove the brisket from the oven and slice thinly. Add the brisket slices to the slow cooker.
  10. Place the tray you used to cook the brisket in on the hob over a medium heat. Add the mince meat and brown it off.
  11. Once the mince is brown add the stock and mustard powder to the roasting tray and stir. Add the cornflower to a little cold water, mix it up and add it to the roasting tin.
  12. Add the mushrooms to the slow cooker and pour over the mince and stock from the roasting tin.
  13. Add the root vegetables to the slow cooker about 2 hours before serving so they are still tender yet firm but if you don't have the time to do this just add them at the start of cooking.
  14. Cook on Low for 8 to 9 hours or on High for 6 hours.
  15. Serve how ever you want, such as in a Yorkshire pudding as shown in the photo.


I have cooked it on High for 8 hours by accident and it was still perfect, so the dish it is pretty much bullet proof.

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