Mustard and Marmalade Slow Cooked Beef Brisket

Mustard and Marmalade Slow Cooked Beef Brisket

I love to buy a joint of meat at the weekend to eat over a few meals.  That’s not to say that each meal has to be the same.  Take this piece of beef for instance, Mustard and Marmalade Slow Cooked Beef Brisket is the ‘mother’ recipe and it was tumbled down to another recipe which was just as delicious! 

Think about how you can take advantage of a larger piece of meat that’s often cheaper per kg and all the delicious meals you can turn it into. 

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 6 servings

800gBeef Brisket Joint
2Garlic Clove
60 mlWorcester Sauce
500 mlBoiling Waterwater
4Bay Leaves
60gWholegrain Mustard
50 ml Semi Skimmed Milk
1-2 tspCornflour
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.
  • To make the mash, peel the potatoes and boil until they are tender.
  • Drain and mash before adding the butter, milk and seasoning to taste.
  • 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.
  • Add some mash to a plate, take some of the onion and carrots from the cooking pot and finally top with brisket.
  • Pour over some gravy and get ready for your taste buds to be treated to something wonderful!
Cooked brisket ready for shredding


  • 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.
  • When i made this recipe, I served 4 people with these amounts but was left with 50% of the meat.  This along with the leftover cooking liquor and carrots was used to make a Slow Cooker Brisket Tart Tatin image below).
  • 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.
Slow Cooker Brisket Tart Tatin
Nella Foulds
Nella Foulds

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