Brisket with Potato and Vegetables

Roasted the brisket joint for 110 minutes, allowed it to relax, and put it in the slow cooker for ten hours or thereabouts. Beef stock from the joint was added to caramelised onion and more beef stock. Three bay leaves added, and a dash of smoked paprika. Served with potatoes, broccoli, carrots and parsnips.

After the slow cooking, the beef was allowed to cool, and was sliced cold. Added to the gravy and allowed to simmer for twenty minutes before serving

This used to be a cheap dish, which rewarded a long stay in the pot with a delicious flavour. The dish is still delicious, but no longer a cheap option.

Brisket with Potato and Vegetables