Slow Cooked Beef Brisket with Elderberry Glaze and Port Jus
Autumn really is beckoning, the mornings are misty and cool and the evenings are “drawing in” with darkness falling by eight thirty now……..I’m sad to see the summer go, but I love autumn and all it brings. It’s a season of harvest festivals, crackling russet leaves, wood smoke, foraging squirrels, departing swallows and the reappearance of the robin redbreast……wood fires and wood smoke, preserving, brambles and crumbles, pumpkins, clear nights with diamond stars, casseroles and soups and searching for woolly scarves……I love it and I’m ready to embrace it all now. In the autumn garden at Lavender and Lovage Towers, we have figs, raspberries, walnuts and quince and there’s also the last of the summer herbs that still linger on. It’s the figs that are bringing us the most joy, we have poached them, jammed them, eaten them straight from the tree and enjoyed them with a cheeseboard.
Last week I made a batch of fresh fig and ginger jam, its jewelled colours glowing in the fading light as it cooled on the kitchen table……the kitchen smelling of spices and fruit, it’s one of my favourite jams and I make a batch every year. The figs still keep on coming, as do the elderberries, hanging in huge bunches, their dark amethyst glow punctuating the last of the dark green leaves. I love elderberries as much as I love their spring blossom, elderflowers, and I also try to make a batch of Elderberry and Apple Jelly every autumn too – with some of the first windfalls. Elderberry jam is wonderful on toast, of course, but, it’s also amazing when spooned over meat joints such as lamb and brisket and it makes a deliciously fruity jus or glaze when used this way. So, that’s exactly what I did last Sunday when I decided to dust off my slow cooker and cook a beef brisket…..with root vegetables and a glug of ruby port wine, the brisket cooked away merrily in the slow cooker whilst we went out for a walk on the beach, and we were met by a fruity aroma when we got home, absolute bliss.
This is a super easy recipe to make and if beef isn’t your first choice of meat, then you can use lamb in its place, or even venison. If you cannot source any elderberry jelly or jam, then you can use blackcurrant or redcurrant jelly instead. Although, I do have a lovely recipe on the blog for Elderberry and Apple Jelly HERE; but, any other fruit jelly would also suit, such as damson jelly, quince jelly or even blackberry jelly. Use any root vegetables you have to hand……I tend to use carrots, leeks, onions and parsnips, but, swede, turnips and sweet potatoes would also be good. I usually like to serve my potatoes separately, steamed or mashed, and then I always serve a “green” veg with this meal too…..this time it was some of our home-grown runner beans. (Look out for my Runner Bean Chutney soon…..as well as the recipe for Fig and Ginger Jam) As this delicious recipe for Beef Brisket with Elderberry Glaze and Port Jus is cooked on a slow cooker (crock pot) with fruit, it is the perfect recipe to send over to Janice at Farmersgirls Kitchen, where her theme for Slow Cooker Challenge this month is FRUIT.
That’s all for now, I’ll leave you with a plate of my Slow Cooked Beef Brisket with Elderberry Glaze and Port Jus……I am away on a Press Trip over this week – on a cruise with Celebrity Cruises, sailing from Naples to Rome, Florence, Toulon and Barcelona…..so, I will be missing for a few days, but please pop back to see my news and new recipes later on in the week. Bye for now, and have a great week! Karen