Pot Roast Brisket

Name: Pot Roast Brisket
Prep time: 10 min
Cook time: 6 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 x 1.3kg lean beef brisket or silverside joint; 2 tablespoons sunflower oil; 50g 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 good, hot beef stock; 1 x 400g can chopped tomatoes; 2 bay leaves; 2 tablespoons freshly chopped thyme leaves

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

prep time
10 mins

cook time
6 hours

serves
6 people

Ingredients

1 x 1.3kg lean beef brisket or silverside joint
2 tablespoons sunflower oil
50g 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 good, hot beef stock
1 x 400g can chopped tomatoes
2 bay leaves
2 tablespoons freshly chopped thyme leaves

Method

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 and follow the method up to point 4, but cook in an ovenproof dish in a preheated oven at, 170°C, 150°C Fan, Gas Mark 3 or 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.