Prepare your beef in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is a breeze. Perfect for busy family weekends.
Ingreadient
- 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
Direction
- 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.
