Ingredients

• 1.5kg/3lb 5oz beef brisket joint
• salt and freshly ground black pepper
• 2 onions
• thinly sliced
• 3 fresh bay leaves
• 350ml/12fl oz Irish stout
• knob of butter
• 4 leeks
• white parts only
• thinly sliced
• 2 garlic cloves
• few sprigs fresh thyme
• leaves only
• or ½ tsp dried thyme
• 2 x 400g/14oz tins cannellini beans
• 4 tbsp crème fraîche
• 1 tbsp chopped fresh parsley (optional)

Directions

• Season the brisket joint generously with with salt and freshly ground black pepper.
• Sprinkle the sliced onions and bay leaves over the bottom of the slow cooker
• top with the brisket and pour over the stout.
• Cook on low for 8-10 hours.
• For the cannellini bean mash
• heat the butter in a frying pan and cook the leeks over a very gentle heat for 20 minutes
• or until completely softened.
• Stir in the garlic and thyme leaves and season with salt and freshly ground black pepper.
• Blend the beans
• leek mixture
• crème fraîche and parsley to a purée in a food processor or blender.
• Return the mash to the frying pan and warm through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the mash onto serving plates. Carve the brisket into slices and place alongside. Spoon over a little of the cooking liquid from the slow cooker.