Slow Cooked Beef Brisket with an Elderberry & Port Glaze
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| Serves | 4 to 6 people |
| Prep time | 15 minutes |
| Cook time | 8 hours |
| Total time | 8 hours, 15 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Halloween, Thanksgiving |
| Region | British |
| By author | Karen Burns-Booth |
This delectable, fruity slow-cooked beef recipe with root vegetables can be cooked in a slow cooker, or in a conventional oven. The elderberry jelly and port makes a delicious jus that is served with the meat and vegetables in the style of gravy.
Ingredients
- 750g to 900g beef brisket
- 4 carrots, peeled and cut into slices
- 6 parsnips, peeled and cut into pieces
- 2 leeks, trimmed and cut into pieces
- 2 onions, peeled and sliced
- 2 cloves garlic, peeled and minced
- 4 tablespoons ruby port
- 2 to 3 tablespoons elderberry jelly or any other red berry jelly
- salt and pepper to taste
Note
This delectable, fruity slow-cooked beef recipe with root vegetables can be cooked in a slow cooker, or in a conventional oven. The elderberry jelly and port makes a delicious jus that is served with the meat and vegetables in the style of gravy.
Directions
| Step 1 | Turn your slow cooker on to the high setting. Or, pre-heat oven to 150C/300F/Gas mark 2. |
| Step 2 | Place the beef brisket in the slow cooker and add the vegetables in and around the beef joint. Or, place in a roasting tin to slow cook in a conventional oven. |
| Step 3 | Pour the port over the beef and vegetables and spoon the elderberry jelly over the beef joint and season to taste with salt and pepper. Or, cover with tinfoil and cook for 3 hours in conventional oven. |
| Step 4 | Cook on high in the slow cooker for 6 to 8 hours. |
| Step 5 | Serve the beef immediately - cut into slices or shredded, with steamed potatoes and greens as well as the slow cooked vegetables and port and elderberry jus. |
