Dexter Brisket

Seasonal Recipe

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After working outside most of the day, there is something comforting about returning to the cottage to be greeted by the wonderful aroma of food. Drawing the curtains, throwing a log or two on the woodburner, relaxing with a glass of home-made wine whilst looking forward to a hot and nourishing meal that will be ready to serve in a matter of minutes.

Here is the recipe of one of my favourites …

Method

Put 1 spoon of oil into large frying pan, slice up the onions and cook until slightly coloured, remove from the pan and set to one side. Peel and chop the potatoes and the rest of the vegetables into medium sized chunks and place them in the bottom of the slow cooker pot - be careful not to prepare too many as there won't be enough room for the beef. Place a further spoon of oil in the pan and turn up the heat, crush garlic cloves and add to pan gently moving them about in the oil for a minute or two before putting them in the slow cooker pot together with the onions. Place beef in the pan, rotating it round for a few minutes to seal and lock in the flavour before placing it in the slow cooker pot on top of the vegetables, onions and garlic. Add the remaining pan juices, herbs and season well before finally pouring over the dark ale - if necessary top up with a little water. Cooking times will vary depending on the size of the joint but for a medium sized one as in the photo, I allow about an hour on a high setting then turn down to medium heat for a further eight hours or so - if in doubt, refer to your slow cooker manual for further guidance.

When cooked, remove the beef from the pot, wrap in aluminum foil and leave to rest for 10/15 minutes. Whilst the beef is resting, turn up the setting of the slow cooker to high to finish off the vegetables. Transfer the beef to a warmed serving plate then using a perforated spoon, pile up the vegetables around the beef and place in the oven to keep warm. Using a fine sieve, pour the remaining juices from the pot through into a saucepan and place on the hob or gas ring and heat thoroughly whilst stirring. Use this liquid to make your gravy in the usual way.

If we are feeling especially hungry, the beef and casseroled vegetables are served with creamed parsnip or potato mash.

To order see Frequently Asked Questions

INGREDIENTS

Brisket of Dexter beef

2 tablespoons of olive oil

Couple of cloves of garlic

Two medium cooking onions

A few seasonal vegetables – carrot, swede, celeriac (or whatever you have to hand)

1/2 medium potatoes

12 fluid ozs dark ale

Herbs - parsley, thyme, bay leaf and Seasoning

Thickening (gravy granules/ cornflour)

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