Slow Cooked Brisket and Bean Mash
Slow Cooked Brisket and Bean Mash



  • 1.5kg beef brisket joint
  • Salt and pepper
  • 2 onions, sliced
  • 3 bay leaves
  • 350ml Guinness
  • Knob of butter
  • 4 leeks, sliced
  • 2 garlic cloves
  • A few sprigs of fresh thyme
  • 2 x 400g cannellini beans
  • 4 tbsp creme fraiche
  • 1 tbsp fresh parsley
  • Season the joint generously. Sprinkle the onion and bay leaves over the bottom of the slow cooker, then place the brisket on top, and pour over the Guinness. Cook on low for 8-10 hours.
  • While you wait, make the cannellini bean mash. Heat the butter in a pan and gently fry the leeks for 20 minutes. Stir in the garlic and thyme, and season well. Move to a blender, and pour in the creme fraiche and parsley, then blend until smooth.
  • When ready to serve, warm the mash in a frying pan and share between the plates. Carve the brisket, and place alongside. Spoon over the cooking liquid, and enjoy.
10 hrs
4 servings
This recipe pairs perfectly with the Quinta do Buble Mencia 2016 from Monterrei, Spain.

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