Brisket Beef with Vegetables

I cooked a joint of brisket beef in a slow cooker for six hours, along with two bay leaves (creates a great smell in your kitchen in the morning, if you do this overnight). The joint was allowed to cool, and was cut into slices with an electric knife.

The courgette slices and the carrots were cooked separately, as were the Brussels sprouts. The juices from the cooked joint were decanted from the slow cooker into a saucepan, and the courgette and carrots were added, along with some beef stock. I mixed some cornflour with water to thicken the gravy, and added that. Simmered at a low heat for thirty minutes, until the vegetables were tender, stirring regularly.

The sprouts were cooked in boiling water for seven minutes, and the slices of brisket were reheated in a steamer for ten minutes before serving. Dust with black pepper!