Slow-Cooked Brisket with Onion Gravy

Brisket and gravy

• 2 tbsp Vegetable oil
• 1.2 kg Beef brisket
• 1 tsp Black pepper
• 2 large Yellow onion
• 3 tbsp Plain flour
• 600 ml Beef stock
• 1 tbsp Worcestershire sauce
• 2 Bay leaves
• 6 sprigs Fresh thyme

Mash and carrots

• 900 g Yukon Gold potato
• 6 medium Carrot

1. Heat the vegetable oil in a large frying pan over medium-high heat. Season the brisket all over with the black pepper, then brown well on all sides, 8 to 10 minutes in total.
2. Thinly slice the onions. Add them to the pan and cook over medium heat until softened and lightly golden, 8 to 10 minutes, scraping up any browned bits.
3. Sprinkle over the plain flour and cook for 1 minute, stirring so it coats the onions. Gradually whisk in the beef stock until smooth, then stir in the Worcestershire sauce.
4. Pour the onion and stock mixture into the slow cooker, then add the bay leaves and thyme. Nestle in the brisket, cover, and cook on low for 3 hours, or until the meat is very tender when pierced.
5. About 35 minutes before serving, peel the potatoes and cut into even chunks. Put into a saucepan, cover with water, bring to the boil, then simmer until tender, 18 to 20 minutes.
6. Peel the carrots and cut into thick batons. Simmer in a saucepan of water until tender, 10 to 12 minutes, then drain and keep warm.
7. Lift the brisket onto a board and rest for 10 minutes. Strain the cooking liquid into a saucepan, pressing the onions to extract their flavour, then simmer for 5 to 8 minutes until glossy and lightly thickened; discard the bay leaves and thyme sprigs.
8. Drain the potatoes and mash until smooth. Slice the brisket across the grain and serve with the onion gravy, mashed potatoes, and carrots.

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