This is a nice lunch/light dinner that can pretty much take care of itself, as long as you get the beef into the slow cooker in the morning.
- Beef brisket joint (ours was 800g)
- Bag of washed rocket/salad leaves of choice
- 1 red pepper (chopped)
- Cucumber (chopped)
- Handful cherry tomatoes (halved)
- Drizzle of Balsamic glaze
Place beef joint into slow cooker with approx. 300ml water (or stock if you wish) and leave to cook, on low setting, with lid on for approx. 4 hours or longer if needed.
Remove beef from slow cooker, leave to rest for 5 mins. Carve/shred beef and add to bed of rocket, topping with some of cherry tomatoes and peppers. Drizzle (artistically of course) with balsamic glaze to serve.
NB: Juices remaining in slow cooker can be used to make a gravy which can then be frozen for use another time.