Buying a large joint of meat has its benefits. The price per kg is better value and you can tumble down the leftovers to another meal and save time on food prep. This is one of those recipes and the original ‘mother’ recipe is Mustard and Marmalade Slow Cooked Beef Brisket.
If you’ve already made the mother recipe, you’ll have very little to do to make this dish. If not, then don’t worry, your slow cooker does most of the work for you! Check-out the notes section if you’re just using leftovers from the mother recipe.
Please note, you’ll only use 50% of the brisket to make this and you’ll have plenty left over to serve 4 people with some mash.
This dish can be made in a slow cooker or your oven. The instructions will be for a slow cooker but easily adaptable for the oven.
Ingredients for *4 servings
|800g||Beef Brisket Joint|
|300g||Puff Pastry, ready made|
|60 ml||Worcester Sauce|
|500 ml||Boiling Waterwater|
|Salt & Pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Remove the string from the brisket, and using a sharp knife carefully remove any large areas of fat – by removing the majority of the fat now you don’t have to spend time skimming fat later when making the gravy.
- Place a large frying pan onto the heat and when warm add the brisket and brown on both sides adding a little seasoning to taste.
- While the brisket is browning, top and tail the carrots, wash and cut into chunks before adding to the cooking pot.
- Move the brisket to your slow cooker pot or casserole dish and place on the carrots.
- Cut the onion into large chunks and add them to the frying pan along with the garlic to soften for a couple of minutes before adding them to your brisket pot.
- Make the stock by dissolving the stock cube into the boiling water, add the Worcester sauce along with the mustard and marmalade. Mix thoroughly and pour into the brisket pot before adding the bay leaves and prunes.
- If you’re slow cooking, turn the dial to medium and leave for 6-8 hours.
- If you’re cooking this in the oven, preheat your oven to 190°C fan/400°F and leave to cook for an hour and turn the oven down to 160°C fan/325°F for approximately 3-4 hours or until the beef is tender.
- When the cooking time is up, put 50% of the cooking liquor into a sauce pan and bring it to a simmer. Mix the cornflour with a little water until it resembles a paste and add this to the pan to thicken the gravy. Remove from the heat and set aside.
- Remove the brisket from the cooking pot and shred it using a fork and spoon.
- Arrange the brisket in the bottom of an oven ready dish (I used a large frying pan with a metal handle) and you’ll only need 50% of the shredded brisket and carrots – see notes below.
- Arrange carrots, prunes and onion on top, and drizzle some of the gravy over the beef.
- Cover the filling with the puff pastry making sure that you tuck the ends into the side of the filling and cut a few air holes to let the steam escape.
- Bake in a hot oven, 190°C fan/400°F until the pastry is puffed and golden.
- Remove the tart from the oven and leave to stand for 5 minutes before carefully turning out the tart onto a plate.
- Slice the pie and serve with lashings of gravy.
- This recipe would work just as well with stewing steak or even a gammon joint.
- I like to use my slow cooker to make this recipe as it can be left overnight.
- *Please note, you’ll only use 50% of the brisket to make this recipe and you’ll have plenty left over to serve 4 people with some mash.
- I love slow cooking and I always get asked about my slow cooker so I have put an affiliate link to the slow cooker i use below.