- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1½ kg rolled beef brisket
- 2 tbsp plain flour
- 3 carrots, chopped
- 3 sticks of celery, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 parsnips, chopped
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 80g button mushrooms
- 2 bay leaves
- 2 garlic cloves, crushed
- 2 tsp English mustard
- 500ml red wine
- 250ml beef stock
Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours.
Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.