1 Hour
4 hours in Oven or 6-7 hours in Slow Cooker
6-8
Ingredients
For the Slow Cooked Beef Brisket
1.8kg piece of rolled Scotch Beef brisket (order it from your butcher)
1 teaspoon flaked sea salt and ground black pepper
2 tablespoons plain flour
3 tablespoons vegetable oil
3 sticks celery, roughly chopped
2 medium onions, roughly chopped
2 medium carrots, roughly chopped on the diagonal
1 large parsnip, roughly chopped (optional)
200g button mushrooms
3 cloves garlic, finely chopped
1 tablespoon dried porcini mushrooms, crushed into small pieces
3 sprigs thyme
500ml red wine
500ml fresh beef stock
1 tablespoon finely chopped parsley
For the Goose Fat Roasties and Cauliflower
600g potatoes, peeled and quartered
1 teaspoon salt for the boiling water
1 medium head cauliflower, leaves removed and broken into florets
2 tablespoons goose fat or any vegetable oil
Salt & ground pepper to taste
Cooking Method
Any leftover brisket tastes great thinly sliced between two slices of sourdough bread with some mustard mayo and rocket.