Friday, November 27, 2009

Slow cooker pot roast

I've never been a fan of pot roast until now – this is incredibly easy and delicious.

Brisket in beer with horseradish dumplings - slow cooker

For the Brisket

  • 1 kg brisket off the bone
  • 2 celery stalks – chopped
  • 2/3 carrots – chopped
  • 100g mushrooms (quartered)
  • 1 tbs tomato puree
  • 1 tbs flour
  • 1 can ale or bitter
  • Slug of Worcester sauce

For the dumplings:
  • 150g self raising flour
  • 150 grams suet (I use veggie)
  • 4 tsp grated horseradish – you can use fresh or creamed
  • water
Cooking time: 8 hours minimum

Place veggies, flour, tomato puree into the slow cooker. Pour over the beer and add the Worcester sauce, Stir well. Place brisket on top, so it's partially covered by the liquid. Cook on High for at least 6 hours. Taste and season if necessary.

Then make the dumplings by mixing all the ingredients with some water to make a dough and form into dumplings. Place around the beef and cook for another 2 hours.

Remove dumplings carefully, then take out the beef and slice (will fall apart). Serve with mashed potato and the veggies spooned over and a glass of red wine!