Slow Cooked Beef Brisket
6 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 onion, chopped
- 3 whole garlic cloves
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1.25 kg / 2.75lbs beef brisket joint
- 600 ml / 2.5 cups beef stock
- 1 small glass red wine (optional, can use more stock instead)
- ยฝ tsp dried rosemary
- ยฝ tsp dried thyme
Method
- Place the onion, garlic, carrots and celery in a casserole dish or in a slow cooker. Add the beef joint and pour in the stock and red wine. Add the dried herbs and stir.
- Cook in a low oven (150C or 300F) or on high in the slow cooker for between 3 to 4 hours.
- Remove the meat when cooked and carve. Spoon out the vegetables and juice and serve.