Hereford Brisket with Mushrooms

Cooking Time: 8 hours


  • 1 x 1.3kg/3lb lean brisket or silverside joint
  • Salt and freshly milled black pepper
  • 30ml/2tbsp sunflower oil or rapeseed oil
  • 2 red onions, peeled and chopped
  • 300g/10½oz mixed mushrooms, cut into quarters
  • 600ml/1pint good, hot beef stock
  • 30ml/2tbsp tomato purée
  • 15-30ml/1-2tbsp freshly chopped tarragon
  • 30ml/2tbsp prepared chilli sauce, optional
  • 1 x 400g can cannellini beans, rinsed and drained
  • 225g/8oz Brussels sprouts, halved
  • To garnish:
  • 30ml/2tbsp freshly chopped flat-leaf parsley


  • Place the joint on a chopping board and season.  Then place the joint in the base of a slow cooker. Add the remaining ingredients.
  • Turn a large slow cooker to HIGH and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers’ handbook.
    Serve the brisket with mash or warm crusty bread