Slow cooker brisket recipe
Slow cooker beef brisket with bean mash 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. 1.5kg/3lb 5oz beef brisket jointsalt and freshly ground black pepper2 onions, thinly sliced3 fresh bay leaves350ml/12fl oz Irish stout 1.5kg/3lb 5oz beef brisket joint salt and freshly ground black pepper 2 onions, thinly sliced 3 fresh bay leaves 350ml/12fl oz Irish stout knob of butter4 leeks, white parts only, thinly sliced2 garlic clovesfew sprigs fresh thyme, leaves only, or ½ tsp dried thyme2 x 400g/14oz tins cannellini beans4 tbsp crème fraîche1 tbsp chopped fresh parsley (optional) knob of butter 4 leeks, white parts only, thinly sliced 2 garlic cloves few sprigs fresh thyme, leaves only, or ½ tsp dried thyme 2 x 400g/14oz tins cannellini beans 4 tbsp crème fraîche 1 tbsp chopped fresh parsley (optional) Method 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. Season the brisket joint generously with with salt and freshly ground black pepper. 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. 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. 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. 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. 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. 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. 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. 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.