SLOW COOKER BRISKET WITH GOLDEN ALE GRAVY & HORSERADISH MASH

Slow cooker brisket with golden ale gravy & horseradish mash image

Prepare this beef brisket and let it bubble away in the slow cooker, leaving you with a tender, rich stew. Add a kick to your mash using horseradish

Provided by Anna Glover

Categories Dinner

Time 9h

Number Of Ingredients 17

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Ingredients

1.2kg brisket, rolled
2 tbsp vegetable oil, plus extra for drizzling
2 large onions, sliced
4 tbsp plain flour
500-550ml golden ale
1 tbsp yeast or beef extract
1 tbsp dark brown soft sugar, plus extra to taste
1 tbsp balsamic vinegar, plus extra to taste
1⁄2 bunch of thyme
2 bay leaves
500ml hot beef stock
2 tsp cornflour (optional)
2kg Maris Piper or other floury potatoes, chopped
4 tbsp horseradish
100g butter
100g crème fraîche
handful of parsley, chopped

Steps:

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 with a pinch of salt until lightly golden, about 12 mins. Sprinkle over the flour, stir until well-mixed, then pour in the ale and scrape the bottom of the pan to pick up any browned bits. Tip everything into the slow cooker (if using a frying pan).
Add the yeast or beef extract, sugar and vinegar, then the beef and herbs. Top up with stock until the brisket is just over half submerged. Cover and cook for 7-8 hrs on low until tender. Remove the meat from the slow cooker and cover to keep warm. Use the reduce or simmer function on your slow cooker and simmer for 10-15 mins until the gravy has thickened to your liking. If your slow cooker doesn't have a simmer function, pour the gravy into a pan and simmer on the hob until thickened. Add a pinch more salt, sugar or a dash more vinegar if needed. If you like your gravy to be extra-thick, mix the cornflour with a splash of cold water, then add to the pan and bubble for a few minutes.
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.

Nutrition Facts : Calories 928 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.3 milligram of sodium