Pot Roast Brisket

A warming casserole recipe featuring brisket and chorizo sausage using a slow cooker.

Method

1. Place the joint on a chopping board and season.
2. Heat the oil in a large non-stick frying pan and brown the joint all over with the chorizo. Transfer to a large plate.
3. In the same frying pan add the remaining ingredients and cook over a moderate heat for 3-4 minutes.
4. Spoon into the slow cooker and place the joint and chorizo on top.
5. Turn the slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
6. Remove the joint from the cooker, slice and serve with the sauce and cheesy mash.

Notes

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