I promised you this recipe over a week ago, sorry it’s taken me so long to post it! It’s another super quick and easy slow cooker recipe using a cheap cut of meat. As I did with my (Slightly) Healthier Slow Cooker Beef Pot Roast I unrolled the brisket to remove a lot of the excess fat. It’s also another batch cooking recipe. This size of beef gives about 6 portions.
Beef brisket – 2lb/1kg
Onion – 1 red (finely chopped)
Garlic – 3-4 cloves (crushed)
Potatoes – 1-2 medium per portion (peeled or not and quartered)
Carrots – 2 per portion (chopped)
Mushrooms – 10oz/300g (finely sliced)
Tinned tomatoes – 400g can
Tomato puree – 2 tablespoons
Water – ½ can
Seasoning – celery salt, oregano, Italian seasoning, pepper, bay leaf
Equipment: Chopping board, knife, slow cooker
- Put the slow cooker on high, add canned tomatoes, tomato puree, water, 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.