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Classic Ale Slow Cooker Beef Brisket with Horseradish Mash Potato
Prepare this beef brisket and let it bubble away in the slow cooker, leaving you with a tender, rich stew. Serve with golden ale gravy and horseradish mash.
SERVES 4
WHAT YOU'LL NEED
1 Just Add Classic Ale Slow Cook sauce
600g brisket, rolled
2 tbsp vegetable oil, plus extra for drizzling
1 large onion, sliced
1 large carrot, diced
For the horseradish mash;
600g Maris Piper or other floury potatoes, chopped
1 tbsp horseradish
25g butter
25g crème fraîche
Handful of parsley, chopped
METHOD
1
Season the brisket all over with salt and pepper. Heat the vegetable oil in a frying pan (or use the sear function on your slow cooker) and sear the meat all over until browned. Transfer to a plate. Add another drizzle of oil, if needed, and fry the onions and carrots with a pinch of salt until lightly golden, about 12 mins. Transfer to your slow cooker.
2
Add your ‘Just Add’ Classic Ale Slow Cooker sauce, cover and cook for 6-8 hrs on low until tender.
3
Just before you remove the meat from the slow cooker, start on the mash. Cook the potatoes in a pan of boiling salted water for 20 mins until very tender when pressed. Drain and steam-dry for a few minutes before mashing with the horseradish, butter and crème fraîche. Scatter with parsley to serve. Cut the brisket into wedges and serve with the gravy and mash.
Recipe from Good Food magazine, Homemade Christmas 2021
