Ingredients

The following ingredients have 7 Servings
  • 2 tbsp sunflower oil
  • 1½ kg rolled beef brisket
  • 2 tbsp plain flour
  • 3 carrots, chopped
  • 3 sticks of celery, chopped
  • 2 parsnips, chopped
  • 1 onion, chopped
  • 80g button mushrooms
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 2 tsp English mustard
  • 500ml red wine
  • 250ml beef stock

Instruction

  • Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
  • Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
  • Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
  • Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
  • Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
  • While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
  • Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.