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Ingredients
- 1 Kg rolled brisket
- 2 onions Diced
- 2 cloves garlic crushed
- 10 button mushrooms quartered
- 2 red peppers sliced
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp dried thyme
- salt and pepper
- 1 tbsp flour
- 1 tbsp Henderson’s relish
- 350 ml beef stock
- 400 g (tin) chopped tomatoes
- 1 tbsp tomato puree
- 1 jar New Yorkshire Emporium Screaming Blue Murder Rhubarb Ketchup
Ingredients
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Instructions
- Pre-heat your oven to 200C and get out your slow cooker
- Season the rolled brisket all over and place on a roasting pan.
- Cook in the oven for 10 to 15 minutes.
- While the brisket is in the oven, fry the onions and garlic in a little oil in a large deep frying pan over a medium heat.
- After 5 minutes add the mushrooms and red peppers. Cook for 5 more minutes.
- Add the sweet paprika and smoked paprika and thyme. Stir everything together then add the flour and cook for a couple more minutes.
- Add the Henderson' Relish, beef stock, chopped tomatoes, tomato puree and Screaming Blue Murder Rhubarb Ketchup.
- Stir everything together and season.
- Place half the sauce mix into the bottom of the slow cooker, then place the roasted brisket in the slow cooker then the rest of the sauce.
- Cook in the slow cooker on low for 8 hours until the brisket is tender.
- To serve carefully remove the rolled brisket from the slow cooker. Remove the string. Carve into 1 to 2 inch slices.
- To each slice with a generous ladle of the sauce.
- Serve with anything you like (we tend to have mash and green beans).
Recipe Notes
