About this recipe:An American favourite with our local touch. This is such a great dish especially when you still want the feel of a Sunday roast without having to do all the work. Great served with mash and seasonal vegetables.
4 tablespoons olive oil
900g rolled beef brisket
salt and pepper, to taste
6 shallots, roughly chopped
1 onion, sliced
2 cloves garlic, thinly sliced
1 tablespoon Worcestershire sauce
150ml red wine
1 tablespoon wholegrain mustard
1 pinch ground nutmeg
1 sprig rosemary, chopped
600ml beef stock, warmed
170g mushrooms, thickly sliced
3 tablespoons chopped flat leaf parsley
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Method Prep:15min › Cook:7hr › Ready in:7hr15min
Preheat the slow cooker to auto or low setting. In a frying pan, heat 2 tablespoons of the oil over a high heat. Rub the beef generously with salt and pepper then brown evenly on all sides in the hot oil. Remove from the pan and set aside.
In the same pan, heat the remainder of the oil and add the shallots, onions and garlic. Cook and stir for a few minutes until soft and the shallots have browned a little. Add the Worcestershire sauce, red wine, mustard, nutmeg, rosemary and beef stock and bring to a simmer. Transfer everything to the slow cooker and add the mushrooms and a tablespoon of the parsley. Cover and cook on auto or low for 7 hours, topping up with a little more beef stock if begins to get a little dry. Turn the beef every hour.
To serve, slice and sprinkle with the remainder of the chopped parsley.