Another thrifty slow cooker marvel. This one pot wonder is cheap and hearty. It’s a great dish to leave on low while you’re at work and then come home to a delicious wholesome meal at night. Even the toughest cut of meat ends up wonderfully tender when cooked this way.
There’s enough to feed a family or to have plenty of leftovers to freeze for a quick supper another night.
Beef Brisket – 2-3½lb/0.9-1.5kg (trimmed of any visible excess fat)
Plain flour – 2oz/60g
Mustard powder – ½ tablespoon
Ground white pepper – 1 teaspoon
Salt – 1 teaspoon
Olive oil – 1 tablespoon
Beef stock – ½ pint/300ml (hot)
Red onion – 1 (peeled & quartered)
Garlic – 2 cloves (peeled & halved)
Carrots – 4-5 (peeled & cut into chunks)
Potatoes – 5-6 medium (peeled & quartered)
Italian seasoning – 2 teaspoons
Bay leaf – 1
Mushrooms – 12oz/350g (thickly sliced)
Cornflour – 2 tablespoons
Equipment: Plate, frying pan, tongs, chopping board, knife, slow cooker, saucepan, spoon
- Mix the flour, mustard powder, salt and pepper on the plate and roll the beef joint in the seasoned flour.
- Heat the olive oil in the frying pan, and on a medium-high heat brown the meat all over.
- Meanwhile put the hot beef stock, onions, garlic, carrots, potatoes, Italian seasoning, and bay leaf into the crock-pot, with the slow cooker set on high.
- When the meat is browned, place it on top of the vegetables, and scatter the mushrooms around the beef.
- Cover and cook on high for 1 hour, then low for 8-10 hours, or high for another 4-5 hours.
- An hour before the end of the cooking time ladle out most of the stock into a jug and leave to cool.
- When the beef is about ready skim off any fat from stock, pour into the saucepan and bring to the boil.
- Turn down to a simmer, and add 2 tablespoons of cornflour dissolved in cold water. Continue to simmer until it is the consistency you like.
- When the beef is ready transfer it to a warm plate and carve. Best served in bowls with plenty of the vegetables. Any excess stock or gravy can be frozen for use in other dishes.