This week at the supermarket the beef brisket was on offer. It’s not the leanest cut of meat, but it is great in the slow cooker! I chose the leanest piece I could find. I decided to make a really quick slow cooker dish on Saturday, I literally just chopped everything up and through it in. I did take some extra time to unroll the brisket and trim off some of the fat to make it healthier, but it’d be even quicker if you’re not counting calories!
As usual I made a big batch and froze the extra portions.
Beef brisket – 2lb/1kg
Onion – 1 red (finely chopped)
Garlic – 3-4 cloves (crushed)
Potatoes – 1 medium per portion (peeled or not and quartered)
Carrots – 2 per portion (chopped)
Mushrooms – 10oz/300g (finely sliced)
Beef stock – 1pint/half litre (bought, homemade or cube, heat before putting in crock-pot)
Gravy granules – 1 tablespoon
Seasoning – celery salt, thyme, Italian seasoning, pepper, bay leaf
Equipment: Chopping board, knife, slow cooker
- Put the slow cooker on high, add stock, gravy granules and seasoning to the crock-pot while you prepare the vegetables.
- Add all the vegetables (except the mushrooms) to the crock-pot and place the beef on top (season the beef too).
- Put the mushrooms on top and replace lid.
- Cook on high for an hour, and then turn down to low for 8-10 hours, or leave on high for 4-5 hours.