Spanish-Style Brisket

All credit to Lakeland for the recipe.

We're in the midst of the half term juggle this week, where we're trying to juggle childcare, the farm, our other businesses, a house renovation and making sure everyone is fed and watered.

Thank god for our slow cooker, which will be a permanent feature on our worktop during the autumn and winter months. Today it is cooking Spanish-Style Longbrook Brisket.

I have felt like I have been winning all day today, as every time I have walked into the kitchen I have been reminded by the delicious smell that a healthy meal is cooking away in the slow cooker. I prepped it last night, set it off this morning and just need to chuck some potatoes in the oven for jackets.

Ingredients

• 1.2kg rolled brisket of beef (in one piece) 

• 1 tbsp wholegrain mustard 

• 2 tbsp olive oil 

• 300ml Spanish red win 

• 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

• 1 portion salt and freshly ground black pepper 

Method

1. Pat the brisket with kitchen paper to dry the surface, then rub with the mustard.

2. Using the the sear setting (or in a seperate pan), heat the olive oil and add the piece of beef. Cook over a medium-high heat for 5-6 minutes, turning to sear and brown on all sides. Pour in the red wine and let it bubble up.

3. If searing in a separate pan, using oven gloves, transfer the 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.

4. 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.

5. 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.

We're having ours with jackets, but it would be equally as delicious with buttery mash.

Enjoy!

Emma x