Ingredients
- 600 g parsnip (or potatoes or sweet potatoes), peeled and chopped into 3cm chunks.
- 2 onions, finely diced.
- 1-1.2 kg beef brisket, excess fat trimmed.
- 1 1/2 tablespoon Dijon mustard.
- good pinch of sea salt.
- freshly ground black pepper.
- 3 sprigs thyme.
- 2 bay leaves.
- 1/2 cup beer (preferably one with a malty flavour).
- 3 big handfuls of green beans, trimmed.
- large knob of butter.
Directions
- 1. Place the parsnips, potatoes or sweet potatoes and the onions in the base of your slow-cooker insert. Coat the brisket in the mustard, season with salt and pepper and place on top of the veggies. Add the thyme and bay leaves and pour over the beer. Cover and cook on low for 8-10 hours or high for 4-5 hours.
2. In the last 15 minutes of cooking, place the beans on top of the meat. Cover again and cook on high until the beans are tender.
3. Remove the meat and the steamed beans from the slow cooker and set aside. Using two forks, shred ('pull') the brisket. Drain most of the sauce from the insert and set aside.
4. Add the butter to the insert and season with salt and pepper. Use a potato masher to mash the veggies until smooth, adding extra sauce as needed. Serve the meat with the steamed beans. Drizzle the remaining sauce over the top.
Note
- Feel free to thicken the sauce by heating it in a small saucepan and stirring in 1 tablespoon of arrowroot or other flour.
- You can also use 1-1.2 kg goat leg or shoulder, following the recipe above.
Celebrate Father's Day with this one-pot Bloke Beef 'n' Beer with Mash that'll beat any local pub food! The brisket is cooked low and slow to ensure a delicious pull-apart meat, that'll have everyone going back for seconds.
Ingredients
- 600 g parsnip (or potatoes or sweet potatoes), peeled and chopped into 3cm chunks.
- 2 onions, finely diced.
- 1-1.2 kg beef brisket, excess fat trimmed.
- 1 1/2 tablespoon Dijon mustard.
- good pinch of sea salt.
- freshly ground black pepper.
- 3 sprigs thyme.
- 2 bay leaves.
- 1/2 cup beer (preferably one with a malty flavour).
- 3 big handfuls of green beans, trimmed.
- large knob of butter.
Directions
- 1. Place the parsnips, potatoes or sweet potatoes and the onions in the base of your slow-cooker insert. Coat the brisket in the mustard, season with salt and pepper and place on top of the veggies. Add the thyme and bay leaves and pour over the beer. Cover and cook on low for 8-10 hours or high for 4-5 hours.
2. In the last 15 minutes of cooking, place the beans on top of the meat. Cover again and cook on high until the beans are tender.
3. Remove the meat and the steamed beans from the slow cooker and set aside. Using two forks, shred ('pull') the brisket. Drain most of the sauce from the insert and set aside.
4. Add the butter to the insert and season with salt and pepper. Use a potato masher to mash the veggies until smooth, adding extra sauce as needed. Serve the meat with the steamed beans. Drizzle the remaining sauce over the top.
Note
- Feel free to thicken the sauce by heating it in a small saucepan and stirring in 1 tablespoon of arrowroot or other flour.
- You can also use 1-1.2 kg goat leg or shoulder, following the recipe above.