This beef brisket joint is slow cooked for 6-8 hours in maple syrup and bourbon whisky. Topped with creamy cheese and thyme mash potato, it makes a delicious pie.
Ingredients
Slow Cooked Maple & Bourbon Beef
1kg beef brisket joint 1 tsp smoked paprika
100ml maple syrup
100ml bourbon
3 tbsp balsamic vinegar
300ml beef stock
2 medium brown onions
300g mushrooms, sliced
1 minced garlic clove
1 tbsp dried thyme
1 tbsp cornflour
Salt & cracked black pepper
Cheddar & Thyme Mash
5 medium potatoes
Dash of milk
Knob of butter
2 tbsp dried thyme
100g cheddar
50g mozzarella, to top the pie
fresh thyme
Method
- Generously season the beef brisket joint with salt and cracked black pepper
- Heat a medium sized skillet and add knob of butter and the beef brisket
- Sear on all sides until brown, usually a couple of minutes each side
- Transfer the beef to the slow cooker and add the smoked paprika, maple syrup, bourbon, balsamic vinegar, beef stock, chopped brown onions, sliced mushrooms, minced garlic clove, dried thyme and season with salt & cracked black pepper
- Cook in the slow cooker for 6-8 hours
- In the meantime, peel and chop the potatoes and boil them in hot water until soft
- Once cooked, drain the potatoes and add a dash of milk, a knob of butter and season with salt and pepper
- Mash the potatoes smooth and then add in the cheddar and thyme
- Once the beef brisket has cooked, remove the joint from the slow cooker and shred it into chunks
- Add the remaining maple and bourbon mixture from the slow cooker into an oven proof skillet and bring to the boil
- Add the cornflour and mix until it thickens
- Add the shredded beef brisket back into the skillet and mix it into the thickened maple and bourbon mixture
- Top this with the cheddar and thyme mash potato and finish with mozzarella and fresh thyme
- Cook in the oven on gas mark 6 / 200 degrees celsius for 15-20 minutes
- Serve with your favourite vegetables
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