About this Recipe
A staple recipe in our house – this slow cooked brisket melts in the mouth. An economical and delicious meal that can be cooked either in a slow cooker or in the oven.
Servings: approx 8-10
Beef dripping/olive oil for frying
1 Beltie brisket
3-4 large carrots
2 garlic cloves
Herbs such as thyme and rosemary
Glass red wine
0.5 pint beef stock
Thickener of choice – cornflour/potato starch/arrowroot
Salt & freshly ground black pepper
Pre heat the slow cooker if required or pre heat the oven to 160°C (325°F/Gas 3)
Melt some beef dripping in a pan.
Seal the brisket over a fairly high heat and season well. Transfer to the slow cooker/casserole dish.
Fry the onion in the same pan and add to the slow cooker (or add to the slow cooker without frying.)
Add all the other vegetables and herbs to the slow cooker.
Add the beef stock and wine.
Put on a high or low setting (whichever is most convenient) and baste the brisket a few times during the cooking time. You could also turn it around halfway through. This is not essential though – we often leave ours on when we are out all day and it doesn’t dry out,
If cooking in the oven, allow 2.5-3 hours with a couple of bastings/turning.
When the cooking time is up, remove the brisket and vegetables to a warm dish and wrap with foil. You could pop into the oven on a low heat to keep warm.
Pour the liquid into a saucepan on the hob (or use the same casserole dish) and add some thickener.
Allow the sauce to thicken up on the hob and when ready, pour over the sliced brisket and vegetables.
Serve with your favourite veg – we like roasted butternut squash or steamed shredded cabbage tossed in butter.
Fancy a change? Use meditteranean vegetables such as peppers and courgettes along with the onion in place of carrots and mushrooms.
Add some spices such as smoked paprika, cumin, and cayenne pepper.