Pull-apart brisket with creamy mash swirls

Pull-apart brisket with creamy mash swirls! 🥔

My dad’s been making brisket as long as I can remember, and when I spoke to grandpa yesterday, he had been having a brisket sandwich for lunch, so safe to say brisket is a go-to in our family. Although I’m a million miles away from my family right now, it’s fun to know we both have our brisket slow cooking together while apart! My dad has a brisket recipe he always uses, but I went out on my own on this one! It’s nothing groundbreaking, but just super juicy and delicious!

Ingredients:
1 brisket joint (about 1kg)
2 tins of chopped tomatoes (I used @muttipomodorouk / ad pr product)
3 stalks of celery, chopped
1 whole yellow onion, chopped
3 carrots, chopped
3 cloves garlic, minced
3 tbsp italian herbs
5 bay leaves
1 tbsp thyme
1 tbsp garlic powder
+ salt / pepper / olive oil

First, season your brisket with salt and pepper. Then brown your joint with a little olive oil in a frying pan on a medium heat. You may need tongs to help hold it as it’ll be rounda weird shape to hold. Then pop on a plate and saute your onion, garlic, celery, carrots either in the same pan for about 5 minutes, or I did mine in my slow cooker as it has a saute setting. If you’re using a pan, add your veg into the slow cooker and then make a space in the middle for the joint and place it in gently. Then pour in your tinned tomato and add all your spices herbs and season generously with salt and pepper (not too much salt, though). Stir everything together! Then close up the slow cooker and put it on low for 8-10 hours. Around 8 hours, start to check on it and it should be ready to pull-apart and juicy on the inside. I served mine with a simple potato+butter+cream mash! If the sauce is too juicy when you take it out of the slow-cooker, you can drain some of the juices before serving, but I like the tomato-y gravy!

I got my brisket joint and veg from Farmdrop (ad brand partner) - they have a really good selection of brisket to choose from!