Boozy Beef in Beajolais:
- Cut 2 sticks of celery, 2 carrots and 1 onion into roughly 1/4" dice and put them in the slow-cooker
- Mix 1/2 tsp garlic flakes, 1 tbsp tomato puree, and 1 tbsp Dijon mustard into the vegetables
- Season with salt and pepper
- Pour in 1 bottle of Beaujolais and 250 ml (9 fl oz) of cold water
- Sit the rolled and tied brisket joint on top
- 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.
- Just before serving stir in 25 g chilled butter and 2 tbsp redcurrant jelly.
- 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: