Brisket with Mushrooms and Tarragon (Slow Cooker Version)

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

  1. Place the joint on a chopping board and season.  Place the joint in the base of a slow cooker. Add the remaining ingredients.
  2. 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.