METHODHeat the oil in a large frying pan until hot. Brush the joint all over with mustard and season really well. Sear on all sides until golden, making sure you get a nice dark colour. Transfer to the slow cooker.
Add the onions to the frying pan and cook for 10 minutes or until starting to go golden at the edges.
Pour the wine into the slow cooker, then stir in the stock and redcurrant jelly. Add the onion mixture on top of the beef, then tuck in the carrots and celery.
Set the slow cooker to high and cook for 5 hours. Take out the brisket and put on a warm plate and cover with foil. Scoop out the carrot, celery, onion and discard. Stir through the cornflour and water mixture to thicken the gravy, add more if needed.
Heat the Albert Bartlett Mashed Potato as per packet instructions. Serve with the brisket, seasonal vegetables, Yorkshire puddings and the delicious red wine gravy, which should be nicely thickened.
Enjoy!
Serves: 4
Preparation: 15 mins
Cooking: 5hrs 25mins mins
2 tbsp Dijon Mustard
900g-1kg Beef Brisket
1 tbsp olive oil
Sea Salt & Black Pepper, freshly ground
2 red onions, peeled & quartered
2 carrots, peeled & quartered
2 celery sticks, quartered
250ml red wine
300ml beef stock
1 tbsp redcurrant jelly
1 tbsp cornflour, mixed with 1 tbsp cold water
To serve
Albert Barlett Mashed Potato
Seasonal Vegetables
Yorkshire Puddings