In light of Hugh Fearnley-Whittingstall’s fight against food waste and investigation into why the UK wastes so much food, here’s a quick and easy slow cooker dish to use up those vegetables that are starting to look a little bit sad in your fridge. Don’t worry if you don’t have a slow cooker, you can easily make the dish in the oven.
So today we are having slow cooked beef brisket in red wine with vegetables for dinner. Beef brisket is perfect for partnering with a variety of vegetables, you can’t go wrong. It’s also a great way to stop food from your fridge being wasted.
I found carrots, a leek, celery and mushrooms lurking in my fridge. I also found half a bottle of red wine left from the weekend in the cupboard – very strange! There are lots of other vegetables that can be used including parsnip, potaotes, squash, turnip, swede, onion and celeriac. The list is endless! Just wash and chop into chunks.
To make put the beef brisket in the slow cooker. Wash, peel and chop enough vegetables to feed four people and add to the slow cooker. I also added chopped garlic and a sprig of thyme from the garden. Cover with the red wine and top up with water or beef stock until the ingredients are just covered. Pop on the lid and slow cook on low for approximately 8 hours until the beef is tender and falling apart. If you don’t have any wine, beef stock is fine. Serve the beef, vegetables and cooking liquor in a bowl with mashed potato. Enjoy!
If you don’t have a slow cooker put the ingredients into an oven proof casserole dish and cook in the oven on a low heat for several hours until the meat is tender.
If you haven’t already signed Hugh’s pledge to reduce waste click here. It only takes a few seconds.