Ren Behan - Author Wild Honey and Rye

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Recipe: Slow Cooked Beef Brisket with Celeriac Mash and Wild Mushrooms

Slow cooking is a great way to experiment with different cuts of meat and you can always ask your butcher to recommend a cheaper or less well-known piece. This weekend I slow cooked beef brisket for the first time in a lovely rich beef stock with carrots, baby onions, celery, garlic, tomato puree, port and fresh herbs. The aromas in the kitchen were comforting and warming even before I peeked inside to see how it was getting on. In another first, I bought a celeriac, in season and on offer and made a really delicious celeriac mash to go with the beef stew. This would make a lovely alternative to a traditional Sunday roast. Since it can all be made in advance, if you are feeling brave, invite some friends over and serve this in big bowls with a bottle or two of red wine! You can also serve the brisket with noodles, gnocchi, or even rice.

Beef Brisket

I called my mum for this recipe, she had a few ideas up her sleeve when I mentioned beef brisket. It is a cut particularly suited to slow cooking because it can be a tough cut otherwise. If you didn’t have a slow cooker you could make a pot roast and cook it in the oven, instead. My piece was a rolled joint, which unravelled during cooking. In any case, the meat is so easy to thinly slice or even shred with a fork it didn’t really matter.

Beef Brisket Celeriac Mash

Slow Cooked Beef Brisket with Celeriac Mash and Wild Mushrooms

Beef brisket recipe from my mum

Ingredients

For the slow cooked beef brisket

  • 2 tablespoons vegetable oil
  • 4 carrots, peeled and chopped into chunks
  • 2 sticks celery, peeled and chopped into chunks
  • 6 baby onions or one whole onion, peeled and chopped into chunks
  • 1 large clove or garlic, peeled
  • 800g piece of beef brisket
  • 250 ml/one cup port, or you can use red wine
  • 2 tablespoons tomato puree
  • 1 litre rich beef stock (I used 2 x Knorr rich beef stock pots)
  • A handful of fresh parsley and thyme, roughly chopped
  • Sea salt and freshly ground black pepper.

For the celeriac mash

  • 1 large celeriac, peeled and chopped into chunks
  • 1 large baking potato, peeled and chopped into chunks
  • 80ml/ 1/3 cup double/heavy cream
  • A small knob of butter

For the wild mushrooms

  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 200 g fresh, wild mushrooms

Method

  1. To make the beef brisket, heat one tablespoon of vegetable oil in a large frying pan. Fry the carrots, celery, onions and whole garlic clove for 4-5 minutes until they begin to take on some colour. Transfer the vegetables into your slow cooker or crock pot.
  2. Add the second tablespoon of vegetable oil to the same frying pan and put the beef brisket in, cook it for a few minutes on all sides until it takes on a brown colour. Transfer the beef brisket into your slow cooker or crock pot.
  3. Pour the port into the frying pan and let it bubble for a few seconds. Add the tomato puree, whisk or mix it together into a paste and then pour in the made up beef stock. Stir well and then pour the liquid into your slow cooker or crock pot. Add the fresh herbs, the beef should be covered with liquid. Season with sea salt and plenty of freshly ground black pepper.
  4. Cook on high for 4-5 hours, the longer the better. If you don’t have a slow cooker, use a large casserole dish with a tight fitting lid and cook for 3-4 hours at 160 degreees Celsius/320 F.
  5. To make the celeriac mash, add the celeriac chunks and potato into a large pan, cover with water, bring to a boil and cook for twenty minutes until the celeriac is very soft. Drain, add the cream and butter and mash or puree with a hand blender.
  6. To make the wild mushrooms, heat the olive oil ad butter in a pan, add the mushrooms and fry for 2-3 minutes until golden.
  7. Once the brisket is cooked, carefully take it out of the cooking liquid, slice thinly or shred with a fork. Serve the beef with the vegetables and sauce with the celeriac mash and wild mushrooms on the side.

 Beef Brisket

Some of the ingredients were sent to me to cook with by Forman and Field  including the beef brisket, wild mushrooms, baby onions and port – with many thanks.

For the rest of the weekend, I am also running a competition in association with Knorr to win some of the ingredients  to have a go yourself, or you could make Marco Pierre White’s beef bourguignon or a beef creation of your own.

I’m linking this up to Slow Cooker Sunday hosted by Mediocre Mum and to Simple and in Season  here this month to highlight the celeriac mash and seasonal vegetables.

Photobucket

Have you got any favourite slow cooker recipes? Let me know if you give this recipe a go!

 

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  2. Hello winter, you’re very welcome! Thank you again Ren, for this amazing recipe. I put everything together this morning and came back this afternoon to the most phenomenal aromas. Clean plates all round!

    Reply

  3. This looks like a lovely recipe and one I would like to try in my new slow cooker! Beautiful photos as well. I’m following your styling tips as any stews I photograph look like brown mush!

    Reply

    • Thank you so much Andi, hope you get to try it. I’ve had lots of emails over the weekend from people making it 🙂 It goes a long way, too. Great the next day over linguine.

      Reply

  7. This really looks the business, Ren. Although I am mainly about plant-foods, I do appreciate a slow-cooked piece of nice beef every once in awhile, esp if it as easy and tasty-looking as this. And accompanied by loads of seasonal veg, like your celeriac mash (love this nobbly guy). I have done a couple of slow cooker things but so far no favourites. This may become one though!

    Reply

  9. That is EXACTLY my type of thing! And how appetising you have made it look. Just the type of dish that is most appropriate for those dark Winter evenings that are coming our way. I just wish I could grow Celeriac successfully so that I could make Celeriac mash whenever I felt like it (i.e. often).

    Reply

    • Thank you Mark. I am surprised that Celeriac doesn’t grow easily for you, root veggies are usually quite well behaved? Anyway, hope you get to try the beef brisket one cold winter evening!

      Reply

  11. Hi Ren,

    I’m a big fan of slow-cooked brisket, and our particular favourite is the Jamie Oliver beef brisket chilli.

    The other great recipe I’ve just played around with is for slow-cooked shoulder of pork. We had it for dinner last night and it was unbelievably good. I’ve posted up the recipe at http://www.ianduffy.co.uk/?p=379.

    I’ll be giving your recipe a go in the near future as I’ve got a lovely joint of brisket in the freezer.

    Reply

    • Hi Ian, I thought you’d like this. Extremely tender meat and works will with the celeriac mash which is lovely and sweet and creamy. I will try JO’s brisket chilli and your lovely pork too!

      Hope you and E are well. Thanks for popping by!! x

      Reply

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