Hereford Beef Brisket with Mushrooms

Recipes don’t get any simpler or tastier than this beef brisket. Cook it slowly, at the gentlest of simmers, and keep the temperature constant.

Serves: 6

Cooking Time: 4-10 hours


  • 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
  • 30ml/2tbsp freshly chopped flat-leaf parsley, to garnish


  • Place the joint on a chopping board and season. Then place the joint in the base of a slow cooker with 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.