Brisket of Beef - slow cooker with Horseraddish Mash

 

 Ingredients

  • 1.2kg rolled brisket
  • 2 tbsp lard or cooking fat
  • 2 large onions
  • 4 tbsp plain flour
  • 500ml of Barnsley Bitter or similar
  • 1 tbsp of Bovril or Marmite
  • 1 tbsp soft brown sugar
  • 1 tbsp balsamic vinegar
  • 1 small bunch of thyme
  • 2 bay leaves
  • 500ml of hot beef stock
  • 2 tbsp of cornflour 

 for the Horseraddish Mash

  • 2kg of Maris Piper Potatoes
  • 4 tbsp Cream of Horseraddish
  • 100g butter
  • 100g or creme fraiche or double cream
  • chopped parsley

 Method

  1. Season the brisket all over with salt and pepper. Heat the cooking fat in a frying pan and sear the meat all over until well browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan)

  2. Add the Bovril or Marmite, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Transfer the sauce to a pan and using a hand blender blend until smooth. simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.

  3. Use a hand blender and blend until smooth.

  4. Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraiche or double cream. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

I found the recipe a lttle too salty and sweet so I reduced those two ingredients.