SLOW COOK BRISKET RECIPES
SLOW COOKER BRISKET RECIPE - BBC FOOD
This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no browning, but the stout makes the beef dark, rich and tender. A creamy bean mash is the perfect accompaniment. If you are making this recipe to serve two, make half the mash as, unlike the beef, it won't freeze well. Equipment: you need a slow cooker and a blender to make this recipe.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 12
Steps:
- Season the brisket joint generously with with salt and freshly ground black pepper.
- Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout.
- Cook on low for 8-10 hours.
- For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.
- Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.
- Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.
- Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker.
SLOW COOKER BRISKET RECIPE - BBC FOOD
This slow-cooker brisket recipe brings two of our favourite things together.: tender shreds of beef and easy slow cooking. This recipe requires no browning, but the stout makes the beef dark, rich and tender. A creamy bean mash is the perfect accompaniment. If you are making this recipe to serve two, make half the mash as, unlike the beef, it won't freeze well. Equipment: you need a slow cooker and a blender to make this recipe.
Provided by Rachel Manley
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 12
Steps:
- Season the brisket joint generously with with salt and freshly ground black pepper.
- Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout.
- Cook on low for 8-10 hours.
- For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.
- Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.
- Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.
- Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker.
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