A simple method to cooking brisket. Slow cooking / cooker required.
Preparation time: 5mins
Cooking time: 5-8hours
- 1 Beef stock cube, crumbled
- 1 tsp Dried tarragon
- 2 tsp Cracked black pepper
- 2kg Rolled brisket
- 1 tbsp Sunflower oil
- 500-550ml Bottle of dark ale
- 2 tbsp Beef extract (or marmite)
- 1 tbsp Muscovado sugar
- 1 Large onion
- 500ml Beef stock
Pre-heat the oven to 150C/130C fan/gas 2.
Mix together the stock cube, tarragon, salt, and pepper into a small bowl to make a rub. Rub this over the brisket.
Heat the oil in a large frying pan over a medium-high heat, add the brisket and brown well on all sides. Place into the slow cooker.
Pour in the ale, add the beef extract, chopped onion, and sugar. Add enough of the beef stock to come two-thirds of the way up the side of the brisket.
Place on the slow cooker on high, cover and slow cook until brisket is tender. You may need to slow cook it for up to 8 hrs.
Transfer the brisket to a board and leave the meat to rest for 15 mins.
Slice and serve with the stock spooned over the meat, alongside your vegetables of choice.