Slow Cooked Primacy Beef Brisket

Another recipe for the Slow Cooker

Beef Brisket ... amazingly good value..... amazingly tasty!

2 tbsp Sunflower Oil

1.5 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

1. Heat 2 tbsp Sunflower Oil in a large pan. Dust the Brisket with the Plain Flour and season well with Salt & Pepper
2. Place the chopped Carrots, Celery, Parsnips, Onion and Mushrooms in the bottom of the slow cooker.
3. Sear the beef all over in a hot pan and then place on top of the vegetables in the slow cooker.
4. Add the Bay Leaves, crushed Garlic and English mustard and then pour over the Red Wine and Beef Stock. Cover with the lid and cook for 4 or 8 hours dependent on your preference and slow cooker options.
5. Once fully cooked and tender remove the brisket.
6. Ladle the liquid from the slow cooker into a shallow pan, boil rapidly on a high heat to reduce to a rich gravy.
7. Serve and Enjoy.