Slow Cooked Scotch Beef Brisket with Beer and Barley

Slow Cooked Scotch Beef Brisket with Beer and Barley
Scotch Beef Brisket with Beer and Barley
Serves 4, with leftovers
1kg Scotch Beef Brisket
3 large Potatoes
2 Onions
1 large Carrot
¼ Neep/Swede
50g Pearl Barley
500ml Dark Ale
2 cloves Garlic - crushed
Salt & Pepper
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
Thinly slice the potatoes and onions and layer them alternately in the bottom of the crock pot. Place
the brisket on top of this base.
Peel and cube the carrot and neep and add them along with the pearl barley to the slow cooker
around the sides of the joint of beef.
Crush the garlic and rub it over the top of the brisket, then season it with salt and pepper.
Pour the dark ale over the vegetables around the meat. Mix together the Worcestershire sauce and
soy sauce and spoon over the brisket.
Put the lid on the slow cooker and cook on low for 8 hours.
This dish is a meal in itself and the leftover brisket can be used cold in sandwiches or to make
wonderful stovies.
Recipe developed by Claire Jessiman
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