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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.



  • 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


  • 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