Cornish Brisket with Jerusalem Artichokes
Method
Serves 6.
The vegetables make a flavourful bed for the brisket and soak up the delicious juices. The Jerusalem artichokes taste much like new potatoes when cooked in this manner, but are much healthier for you!
1. Place the Jerusalem artichokes, mushrooms and carrots in the bottom of a slow cooker. Spread onions on top.
2. Season the brisket on both sides with salt and pepper. Place on top of the vegetables, fat-side up. Sprinkle with the crushed oregano and onion soup mix.
3. Cover and set on Low for 8 hours.
4. When done, remove brisket to a platter, cover with foil, and let rest
for 15 to 20 minutes before slicing against the grain. Serve with the vegetables and pot juices, accompanied by a green salad.
Ingredients
450g / 1 lb Jerusalem artichokes, scrubbed and cut into 1-inch pieces
450g / 1 lb mushrooms, cleaned and halved
4 carrots, peeled and cut into 2-inch pieces
1 medium onion, sliced thin
About 1.8k / 4 lbs Cornish rolled brisket
Sea salt and freshly ground pepper
1 teaspoon dried oregano, crushed
1 envelope dry onion soup mix
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WELL DONE TEAM CFM!! Another great Christmas delivery, bang on time and including the fish - how do you do it in all this weather? Hope you didn’t have to…
Rachel Thompson, Mawnan Smith -
