0
Free UK Delivery on orders over £50 (T&C apply)
Supplied Frozen to lock in the Freshness
Quality Assured Value & Products

Pot Roast Brisket

Ingredients:

  • 1 x 1.3kg/3lb lean brisket or silverside joint
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil
  • 50g/2oz chorizo sausage, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 red onions, peeled and chopped
  • 1 small pumpkin or butternut squash, peeled, deseeded and roughly chopped
  • 200ml/7floz good, hot beef stock
  • 1 x 400g can chopped tomatoes
  • 2 bay leaves
  • 30ml/2tbsp freshly chopped thyme leaves

 Serves 6

Difficulty Rating:**
    

Prep Time: 10 mins

Total Time: 370 mins

Instructions:

Place the joint on a chopping board and season.

Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.

In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes.

Spoon into the slow cooker and place the joint and chorizo on top.

Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.

Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.

Tips: 

Increase the stock to 300ml/½pint and follow the method up to point 4, but cook in an ovenproof dish in a preheated oven at Gas mark 3, 170°C, 325°F for 2½-3 hours instead. If you have time brown the joint and vegetables before adding to the slow cooker. If you are pressed for time omit stage 2 and 3

Images courtesy of AHDB. www.simplybeefandlamb.co.uk

Related Products

Recipe Gallery