INGREDIENTS
2 tbsp vegetable oil2 tbsp vegetable oil
1.2 kg -1.5kg rolled brisket or chuck roast - *Note 11.2 kg -1.5kg rolled brisket or chuck roast - *Note 1
1 tsp salt1 tsp salt
1 tsp black pepper1 tsp black pepper
½ tsp celery salt½ tsp celery salt
½ tsp dried thyme or two sprigs of fresh thyme½ tsp dried thyme or two sprigs of fresh thyme
3 cloves garlic - peeled and minced3 cloves garlic - peeled and minced
1 cup (240ml) red wine1 cup (240ml) red wine
2 cups (480ml) beef stock2 cups (480ml) beef stock
1 kg floury potatoes – such as Maris Piper or Albert Bartlett - chopped into large chunks (no need to peel)1 kg floury potatoes – such as Maris Piper or Albert Bartlett - chopped into large chunks (no need to peel)
3 large carrots - peeled and roughly chopped into large chunks3 large carrots - peeled and roughly chopped into large chunks
10 shallots - peeled10 shallots - peeled
10 1/2 oz (300g) trimmed fresh green beans10 1/2 oz (300g) trimmed fresh green beans
1 tbsp salted butter1 tbsp salted butter
2 tbsp double/heavy cream2 tbsp double/heavy cream
2 tbsp cornflour (cornstarch) mixed with 5 tbsp cold water2 tbsp cornflour (cornstarch) mixed with 5 tbsp cold water
A few sprigs of fresh thyme few sprigs of fresh thyme
INSTRUCTIONS
Heat the oil on high in a large frying pan (or use the sear function of your crockpot if it has one like mine - check it out here).
Sprinkle the salt, pepper, and celery salt on the beef joint and place it in the pan. Cook, turning every few minutes until well browned on all sides. This should take about 10-12 minutes altogether.
Add the thyme, garlic, red wine, and stock and bring to the boil.
If you've been using a pan so far, now is the time to transfer the beef brisket to the crockpot and pour over the juices from the pan.
Add the potatoes, carrots, and shallots. Place the lid on and cook for 5-6 hours on high or 7-8 hours on low.
About 20 minutes before the beef is ready, add the green beans to the slow cooker. This should allow them to cook lightly, so they still have a bit of crunch and retain their bright green color.
Turn off the crockpot and transfer the beef, carrots, shallots, and green beans to a large serving dish.
Place the potatoes in a bowl and mash together with the butter and cream. I like to leave the skins on, but you can peel the skins off before mashing if you prefer.
Transfer the cooking juices to a pan (or use the sear function on your crockpot if it has one) and bring it to the boil.
Slow pour in the cornflour whilst stirring, until the sauce, is thickened. You may not need all of the cornstarch.
Slice the beef brisket and serve with the vegetables, mashed potato, and red wine gravy.