Slow-Cooker Beef Brisket

STEP 1
Make up your beef stock using cubes / stock pot / stock from the freezer - bring to the boil.

STEP 2
Place the sliced onions and carrots at the bottom of your slow cooker / casserole (if you are using an oven instead).  Add the brisket whole (do not trim the fat) and mostly cover the meat with the boiling stock.  Carefully add the mixed herbs and bay leaves. (add extra boiling water if necessary to nearly cover the meat).

STEP 3
Cook initially on high heat (until simmering) then low heat until the meat is starting to fall apart (this normally at least 4 hours (check it after 3) and not more than 6 hours)

STEP 4 
Peel the potatoes, cut into small chunks (half / quarter depending on the size of the potatoes) and par-boil for 10 minutes with a lid on.  

STEP 5
Put an oven tray in a preheated oven at 200°c/Gas 6/390°F with the goose fat. Drain off the water from the potatoes and rattle/shake them in the empty lidded-saucepan so that they become a little fluffy on the edges.  Remove the fat from the oven (it should be smoking hot) Carefully roll them with tongs in to the fat so that the are all coated with fat.  Drizzle a little extra vegetable fat over the top if necessary and add a health sprinkle of salt over the top.  Replace the tray back in the oven and cook for 35 -45 minutes until golden brown and crispy.

STEP 6 
10 minutes before the potatoes are ready boil some extra carrots slices (if required - depending on how many you are feeding).  Carefully remove the beef from the slow-cooker (leave the gravy for now) with a roasting fork or large tongs on to a serving plate/platter cover with foil and leave to rest for 10 minutes.  

STEP 7 
Tip the gravy / stock / residue from the slow cooker into a large saucepan.  Taste the liquor and add seasoning as required.  Use a tbsp of cornflour to thicken - mix it with a little cold water and add some of the hot gravy in a separate bowl - when you have a nice smooth loose consistency return it to the saucepan.  Bring to a simmer and stir continuously so it doesn't go lumpy.

The roast potatoes (extra carrots if you made them) and beef are now ready.  Serve with a nice bottle of Organic Red (I recommend a good Bordeaux)