- 1.2kg rolled brisket of beef (in one piece)
- 1 tbsp wholegrain mustard
- 2 tbsp olive oil
- 300ml Spanish red wine
- 1 beef stock cube, dissolved in 150ml boiling water
- 12 shallots, halved, or 2 onions, sliced
- 2 celery sticks, sliced
- 2 garlic cloves, thinly sliced
- 12 black olives
- 300g Chantenay carrots, trimmed and halved
- 150g button mushrooms
- 2 bay leaves
- 2 sprigs thyme
- 2 tbsp cornflour, blended with 2 tbsp cold water
- Salt and freshly ground black pepper
- Pat the brisket with kitchen paper to dry the surface, then rub with the mustard.
- Using the Lakeland 3.5 Litre Digital Slow Cooker, heat the olive oil in its aluminium cooking pot on the hob and add the piece of beef. Cook over a medium-high heat for 5-6 minutes, turning to sear and brown on all sides. (Protect your hand with an oven glove while you hold on to the pot). Pour in the red wine and let it bubble up.
- Using oven gloves, transfer the cooking pot to the slow cooker unit. Add the hot stock, shallots or onions, celery, garlic, olives, carrots, mushrooms, bay leaves and thyme. Season with salt and pepper. Cover and cook on low for 6-7 hours.
- Remove the meat from the slow cooker, cover with foil and let it rest for 5-10 minutes. At this point, add the blended cornflour to the vegetables and meaty juices in the slow cooker, stirring until thickened. Cover with the glass lid to keep hot.
- Use a sharp knife to carve the meat into slices, or if you prefer, use two large forks to pull it apart for pulled brisket. Share between 4 warmed serving plates. Ladle the vegetables and meaty juices over the top, then serve.
Tip: Enjoy with fresh vegetables such as broccoli, kale or green beans and mashed or boiled potatoes.