Russell Hobbs 21850

19
one pot brisket supper slow cook i
1kg brisket joint
50g chorizo sausage, sliced
2 garlic cloves, peeled and finely chopped
2 red onions, peeled and chopped
6-8 small potatoes cut into chunks – skins on
2 carrots, chopped chunky
3 celery stick, chopped chunky
600 ml hot beef stock
1 tin chopped tomatoes
2 tbsp tomato purée
2 bay leaves
2 tbsp mixed herbs
2 good slugs worcestershire sauce
1 tbsp fresh rosemary
salt and pepper to taste
Select the Steam program on your Russell Hobbs Multi Cooker and after 1 minute add the
chorizo slices. When they begin to give off a little oil add the well-seasoned brisket joint. After a
couple of minutes turn the joint and seal on the other side. When done add the onions and veg
– note if you have any other root vegetable that need using up pop them in. When the onions
begin to soften then add the remaining ingredients and then select the slow cook program. It
will come up with 8 hours but this will probably be ready to eat after 5 hours. It will do no harm
leaving it for the 8 hours.
Enjoy!