Brisket with Mushrooms and Tarragon (Slow Cooker Version)
Let your slow cooker do the hard work with this comforting beef brisket recipe. Cooked low and slow with mushrooms, beans and fragrant tarragon, the brisket becomes wonderfully tender, creating a rich and hearty one-pot meal that's full of flavour. Perfect for busy days, it's an easy, satisfying dish to serve with creamy mash or warm crusty bread.
Ingredients
- 1 x 1.3kg lean beef brisket or silverside joint
- 2 tablespoons sunflower oil or rapeseed oil
- 2 red onions, peeled and chopped
- 300g mixed mushrooms, cut into quarters
- 600ml good, hot beef stock
- 2 tablespoons tomato purée
- 1-2 tablespoons freshly chopped tarragon
- 2 tablespoons prepared chilli sauce, optional
- 1 x 400g can cannellini beans, rinsed and drained
- 225g Brussels sprouts, halved
To garnish:
- 2 tablespoons freshly chopped flat-leaf parsley
Method
- Place the joint on a chopping board and season. Place the joint in the base of a slow cooker. Add the remaining ingredients.
- Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
- Serve the brisket with mash or warm crusty bread.
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