Christmas QAL - Day 2

Yesterday I mentioned that I had a lovely dinner cooking away in the slow cooker while I attempted to do some FMQ-ing, and SewCalGal and several other people have asked me for the recipe, so here it is.

Boozy Beef in Beajolais:

1. Cut 2 sticks of celery, 2 carrots and 1 onion into roughly 1/4" dice and put them in the slow-cooker
2. Mix 1/2 tsp garlic flakes, 1 tbsp tomato puree, and 1 tbsp Dijon mustard into the vegetables
3. Season with salt and pepper
4. Pour in 1 bottle of Beaujolais and 250 ml (9 fl oz) of cold water
5. Sit the rolled and tied brisket joint on top
6. Put the lid on and cook on high until it's bubbling, then turn it down to low.  I have cooked this for anything between 5 and 8 hours.
7. Just before serving stir in 25 g chilled butter and 2 tbsp redcurrant jelly.

Notes: 

• the original recipe says to cook on low for 8 hours, it does not mention starting off on high
• I have used various light red wines in place of the Beaujolais, just go to the supermarket and get a cheap bottle
• the redcurrant jelly is optional
• if the sauce seems too thin, I just thicken it with a little cornflour
• I have added other things like chopped tomatoes and also I sometimes peel and dice potatoes and cook them in the pot too.

It's really quick to prepare, easy to do and yummy to eat.  When I take the joint out to serve it, I could carve it with a spoon it is so tender.  It makes the house smell lovely too.

There is no picture of it cos we ate it before I thought of that so here's a picture of my slow-cooker reheating some for today:

Now I'm off to have a rethink about my Christmas QAL challenge entry.  Don't forget to pop into Jolly Jo's, here, to see what everyone else is getting up to this weekend.