Slow cooker beef brisket with bean mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Slow Cooked Brisket
- 1.5kg beef brisket joint
- salt and freshly ground black pepper
- 2 onions, thinly sliced
- 350ml Ale
- Carrot sliced
- Bay leaves
cannellini bean mash
- 1.5kg beef brisket joint
- salt and freshly ground black pepper
- 2 onions, thinly sliced
- 350ml Ale
- Carrot sliced
- Bay leaves
- 1 tsp coconut oil
- 4 leeks, thinly sliced. Use heads only
- 1 tsp chopped garlic
- 2 x 400g tins cannellini beans (use dried but soak thoroughly overnight)
- 4 tbsp half fat crème fraîche
- 1 tbsp chopped fresh parsley
Method
step 1
For the brisket Place sliced onions and sliced carrot with a bay leaf in base of slow cooker Place brisket on top Cover with the Ale Cook on low for 8-10 hrsstep 2
For the Bean Mash Cook leaks gently for 20 mins using the coconut oil, until softened Stir in garlic salt and pepper Place in food processor, add creme fraiche and whizz until smooth Place back in frying pan and warm through Plate up and serve with the juicy gravy from the slow cooker
