James Martin Slow Cooked Brisket Recipes

EAT WELL FOR LESS SLOW-COOKED BEEF WITH ROOT VEG MASH

Steps:

• 1. Preheat the slow cooker on the high setting, according to the manufacturer's instructions, or preheat the oven. 2. Rub the beef brisket with the vegetable oil, then season with the salt and some black pepper. Tip the stock pot into a jug or crumble in the stock cube, add the boiling water and stir to combine. 3. Heat a large frying pan over a medium heat, then add the beef brisket and fry on each side for 2 minutes until browned. Place into the cooking pot of the slow cooker. 4. Add the stock to the frying pan and swirl around to combine all the juicy beef bits left in the pan with the stock. Pour over the beef in the slow cooker, then add the Worcestershire and brown sauces, stir again and cover with the lid. 5. Leave the setting on high or turn it down to low, then leave the beef to cook on high for 6-8 hours, or on low for 8-10 hours. 6. When the beef is nearly cooked, make the root veg mash. Put all the chopped veg into a large saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and simmer for 20 minutes until tender. Drain, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter and plenty of black pepper, then mash with a potato masher until smooth. Stir in half of the chives. 7. Once the beef is cooked, remove the lid and lift the beef out onto a board. Pull it apart into pieces using two forks, then return the meat to the slow cooker to mix with the sauce/juices. Spoon the shredded beef onto plates and serve with the root veg mash alongside. Scatter over the remaining chives to finish.

SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Steps:

• Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until 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).
• Add the yeast or beef extract, 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. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and 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.
• 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 fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.

POT-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Wash and dry brisket and season. Heat 2 tablespoons of oil in a deep casserole and brown beef all over. Remove from pan. Turn down heat, add butter and fry the onions, celery, carrots and mushroom stalks for 6-8 minutes.
• Return beef to pan and add beer, thyme, bay leaves and sugar. Add water if necessary so the liquid comes about two-thirds up the beef. Season, bring to a simmer, cover tightly, and cook in the oven for 20 minutes. Reduce heat to 160C/Gas 3/fan oven 140C and cook for 2 hours, turning twice, until tender.
• An hour before the beef is done, toss the parsnips in oil, season and roast on a baking tray above the beef for 50 mins - 1 hr until tender, turning once.
• Turn oven up to 190C/Gas 5/fan oven 170C. Lift out the beef, tent with foil and keep warm. Stir the parsnips and mushroom caps into the beef juices. Check seasoning; add water if needed. Cover and cook in the oven for 20-25 minutes until mushrooms are tender.
• To serve, use a slotted spoon to remove vegetables and arrange round the beef. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme.

BRISKET OF BEEF WITH GRAVY

Steps:

• Preferably use a casserole dish that you can use on top of the stove to make it easy for you to make the gravy
• 1) peel and smash your garlic
• 2) top, tail and peel shallots
• 3) make a pint of beef stock
• 4) chuck your garlic, carrots, shallots and beef into a casserole dish
• 5) pour in 1 pint of beef stock (and wine, if applicable)
• 6) Stick the lid on and sit in the oven on about 160 for anything up to 3 hours (just keep checking it, i'm sorry i'm not sure of the exact time, but it's not the end of the world if it's a bit pink in the middle)
• 7) When you feel the beef is done, take it out and stick it on a chopping board for carving
• 8) scoop out those gorgeous tender vegetables, and put them in a pan with the lid on to keep warm
• 9) onto the gravy - mix the cornflour with a splash of water to make a paste (this is important, otherwise you will end up with lumps of cornflour :puke:)
• 10) add to casserole dish and top up with as much beef stock as you need to make your gravy, although you can always freeze some to add to casseroles or just to use in the future (nb: if you don't have a casserole you can use on top of the stove, pour the juices from the casserole into a medium sized saucepan and use this)
• 11) simmer this (it should be bubbling but not boiling) on the hob until it thickens, you can always add more cornflour or some gravy granules if it isn't thickening after a few minutes.
• 12) while the gravy is going, slice up the beef by sticking a fork in it and slicing thinly as possible (leave the string on and just take it out as you go, otherwise it will be quite difficult)
• 13) Half of this will make a meal in itself with your choice of potatoes for 2... if you've got more people, i'd do some extra vegetables... cabbage, peas, carrots whatever!!