Great flavour and texture great in the slow cooker
Method
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Season the brisket joint generously with with salt and freshly ground black pepper.
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Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the stout.
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Cook on low for 8-10 hours.
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For the cannellini bean mash, heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes, or until completely softened.
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Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.
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Blend the beans, leek mixture, crème fraîche and parsley to a purée in a food processor or blender.
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Return the mash to the frying pan and warm through. Season, to taste, with salt and freshly ground black pepper.
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To serve, spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker.