This is such a fantastic and easy way to mix up the traditional Sunday Roast dinner, of course using the trusty slow cooker. I would actually go as far as saying that it actually produces a more flavoursome main event, and cooking liquor can be used to produce a deep rich gravy, perfect. I made a discovery that using sweet vermouth rather than just red wine gives a much more intense, sweeter flavour which was such a revelation I couldn't recommend more, invest in some if you haven't got it already - you won't regret it!
Serves: 2-3
Cooking time: 8+ hours
Ingredients:
- 700g Beef Brisket
- 200g Shallots
- 100ml Red Wine
- 200ml Sweet Vermouth
- 600ml Beef Stock
- 1 tsp Dijon Mustard
- Dash of Worcester Sauce
- Rosemary Sprigs
- 1 tbsp Tomato Ketchup
- 3 Garlic Cloves
- 2 Bay Leaves
- Olive Oil
- Salt and Pepper
- 1tbsp Cornflour
Ingredients:
- If you're preparing this for Sunday lunch, I would do all of this on Saturday evening so it can cook slowly throughout the night.
- Start off by drizzling the beef with some oil, seasoning generously and putting a frying pan on a high heat. Brown the beef all over before removing and putting in the slow cooker.
- Peel the shallots and crush the garlic cloves, cutting any large shallots in half before throwing in the frying pan to soften in the remaining oil from the beef, just until golden. Add to the slow cooker along with the beef.
- Add the remaining ingredients; wine, vermouth, stock, mustard, Worcester sauce, rosemary, ketchup, and bay leaves.
- Put the slow cooker on the low setting and cook for 8+ hours (the longer the better).
- When you are ~ 25 minutes off ready to eat and got all your sides ready, turn the slow cooker off and tip the cooking liquor into a saucepan, taking 50ml aside to mix with the cornflour before adding back into the saucepan and stirring in.
- Put this onto simmer for ~20 minutes, until reduced and a thick gravy has formed.
- Take the beef brisket and pull apart with a fork, it should come apart quite nicely.
Serving Note: Best served with a giant Yorkshire pudding and a tower of roast potatoes, listening to BBC Radio 2's Sunday Love Songs on BBC Sounds, with a large glass of Red.
