Slow-cooked brisket with Albert Bartlett Mash & Red Wine Gravy
I have partnered with Albert Bartlett to make a super easy & stress free Sunday roast. This roast is absolutely delicious, so easy to make with melt in the mouth beef and the most smooth and creamy mashed potato. Served with a rich red wine gravy.
The mashed potato is made using the finest potatoes from across the UK. Simply microwave them to enjoy a smooth, creamy and seasoned mashed potato.
They are available from Tesco and Iceland in the chiller cabinets. https://www.albertbartlett.co.uk/
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
320
mins
Total Time:
335
mins
Ingredients
- 2 tbsp Dijon Mustard
- 1 kg beef brisket
- 1 tbsp vegetable oil
- sea salt & black pepper (freshly ground)
- 2 red onions (peeled & quartered)
- 2 carrots (peeled & quartered)
- 2 celery sticks (quartered)
- 250 ml red wine
- 300 ml beef stock
- 1 tbsp redcurrant jelly
- 1 tbsp cornflour (mixed with 1 tbsp cold water)
- Albert Bartlett Mashed Potato
- Seasonal Vegetables
- Yorkshire Puddings
to serve
Instructions
- Heat the oil in a large frying pan until hot. Brush the joint all over with mustard and season really well. Sear on all sides until golden, making sure you get a nice dark colour. Transfer to the slow cooker.
- Add the onions to the frying pan and cook for 10 minutes or until starting to go golden at the edges.
- Pour the wine into the slow cooker, then stir in the stock and redcurrant jelly. Add the onion mixture on top of the beef, then tuck in the carrots and celery.
- Set the slow cooker to high and cook for 5 hours. Take out the brisket and put on a warm plate and cover with foil. Scoop out the carrot, celery, onion and discard. Stir through the cornflour and water mixture to thicken the gravy, add more if needed.
- Heat the mashed potato as per packet instructions. Serve with the brisket, seasonal vegetables, Yorkshire puddings and the delicious red wine gravy, which should be nicely thickened. Enjoy!