Prepare your beef in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is a breeze. Perfect for busy family weekends.
2 tbsp sunflower oil
1½ kg rolled beef brisket
2 tbsp plain flour
3 carrots chopped
3 sticks of celery chopped
2 parsnips chopped
1 onion chopped
80g button mushrooms
2 bay leaves
2 garlic cloves crushed
2 tsp English mustard
500ml red wine
250ml beef stock
step 1
Heat 2 tbsp sunflower oil in a large pan. Dust 1½ kg rolled beef brisket with 2 tbsp plain flour and season well with salt and pepper.
step 2
Put 3 chopped carrots, 3 chopped celery sticks, 2 chopped parsnips, 1 chopped onion and 80g button mushrooms in the bottom of your slow cooker and turn it to Low.
step 3
Sear the beef all over in the hot pan then place it on top of the vegetables in the slow cooker.
step 4
Add the 2 bay leaves, 2 crushed garlic cloves and 2 tsp English mustard then pour over 500ml red wine and 250ml beef stock. Cover with the lid and cook for 7 hours on low or approx 4 hrs high.
step 5
Heat oven to 200C/180C fan/gas 6. Carefully take the beef out of the slow cooker and place it on a baking tray then roast it in the oven for 20 mins.
step 6
While the beef is in the oven, carefully ladle the cooking liquid out of the slow cooker into a shallow pan. Boil rapidly on a high heat to reduce to a rich gravy.
step 7
Serve the beef sliced with roast potatoes, the softened vegetables, gravy and wilted greens, if you like.
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