Brisket with Mushrooms and Tarragon (Slow Cooker Version)

Name: Brisket with Mushrooms and Tarragon (Slow Cooker Version)
Prep time: 15 min
Cook time: 8 h
Yield: 6
Cuisine: British
Ingredients: 1 x 1.3kg lean beef brisket or silverside joint; 2 tablespoons sunflower oil or rapeseed oil; 2 red onions, peeled and chopped; 300g mixed mushrooms, cut into quarters; 600ml good, hot beef stock; 2 tablespoons tomato purée; 1-2 tablespoons freshly chopped tarragon; 2 tablespoons prepared chilli sauce, optional; 1 x 400g can cannellini beans, rinsed and drained; 225g Brussels sprouts, halved; 2 tablespoons freshly chopped flat-leaf parsley

A boneless beef brisket joint cooked low and slow with a selection of vegetables and beans.

prep time
15 mins

cook time
8 hours

serves
6 people

Ingredients

1 x 1.3kg lean beef brisket or silverside joint
2 tablespoons sunflower oil or rapeseed oil
2 red onions, peeled and chopped
300g mixed mushrooms, cut into quarters
600ml good, hot beef stock
2 tablespoons tomato purée
1-2 tablespoons freshly chopped tarragon
2 tablespoons prepared chilli sauce, optional
1 x 400g can cannellini beans, rinsed and drained
225g Brussels sprouts, halved
To garnish:
2 tablespoons freshly chopped flat-leaf parsley

Method

Place the joint on a chopping board and season. Place the joint in the base of a slow cooker. Add the remaining ingredients.
Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
Serve the brisket with mash or warm crusty bread.