Meat and two veg, but make it fancy.
Beef is a bit hit or miss with me – I often find it can be disappointingly tough and a chore to chow on, and so I usually stick to mince just because I just KNOW it will be good. But something about being in lockdown has made me want to experiment with a whole array of different ingredients I haven’t tried before – and when I spotted a beef brisket at the butchers, I thought to myself ‘why the hell not?’
Everything I was sort of expecting it to be (chewy, bland, just okay) – it was the opposite (tender, flavourful, wonderful). It slices like a dream, and when served with the rich sauce you get from the stock it’s cooked in, you really can’t go wrong. Mashed potato is absolutely non-negotiable as a side in my opinion – plus it’s a crowd pleaser. So whether you’re cooking for a family or looking forward to the blissful days of non socially distanced dinner with friends (hold on tight to the thought!), this is absolutely one for the mental recipe archives.
Also – who doesn’t love coming home to the inviting aroma of a slow cooker creation in the works? Well, people who you don’t want at said dinner party. That’s who.
- For the beef:
- 1 large rolled beef brisket
- 2 large carrots, cut vertically then halved
- 2 tbsp tomato puree
- 1 sprig fresh rosemary (or 1tsp dried)
- 2 bay leaves
- 2 tsp dijon mustard
- 500ml veg stock
- salt and pepper
- 2 tbsp cornflour
- For the mash:
- 1 kg bag of potatoes (no need to peel!)
- 2 tbsp butter
- good splash (or two!) of milk
- salt and pepper
- 2 tsp fresh or dried chives
- To serve:
- Any veg you like!
- In the morning, simply place all the ingredients for the beef in the slow cooker. Keep on low for 6-8 hours, or if you want it quicker cook it on high for 4-5.
- mins before serving, chop the potatoes in to small cubes and boil for 20-25 minutes until very tender. Drain, allow to steam for a few minutes, then mash with the butter, milk and seasoning. If you prefer it slightly smoother - add in more milk.
- For the sauce, drain the juices from the beef in to a saucepan. Bring to a boil, and mix the cornflour with water before pouring into the pan. Keep stirring for 1 minute then reduce the heat. You can add red wine here too if you want it to be richer!
- Slice the brisket and serve up with the mash, veg and the carrots from the slow cooker. Pour on plenty of that sauce and DEVOUR.