We've noticed over the last year or so, more and more people coming in and asking for Brisket. This is a cut that is hugely popular in the USA & hasn't been as widely used in Australian recipes until late. A lot of people don't know how to cook it & they just know it has a reputation for being delicious.... and delicious it is! So let's do this together...
This can be done in the oven or in your slow cooker. The tip is to get the brisket cut into 4 pieces (by your butcher), before you begin. It is important to cut the right way with the grain, as this can affect the tenderness of the finished product.
Slow Cooked Beef Brisket
1.5kg Beef Brisket (Grass fed if possible) - Cut into 4 pieces
2 Tbspn Olive Oil
1 Onion/Leek - chopped finely
3 Cloves of Garlic - thinly sliced
1 Cup Red Wine
2 Cups of Beef Stock
2 Cups of Water
3 Cups of Tomato Passata
6 Bay Leaves
Salt & Pepper
What to do:
- Preheat oven to 180°C
- Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
- Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
- Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
- Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time++, for 3 hours or until very tender.
- Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve. SERVES 4–6
Slow Cooker Option:
Cooked on LOW for 8 hours, turning over halfway through. There will be quite a bit of liquid left so you can reduced it down a bit by cranking up the heat while you shredded the beef.