Slow-cooked beef brisket
The brisket is found under the chest area, below the ribs. Brisket is best braised with added salt, spices and stock vegetables or even beer (same as silverside), and can then be oven or bbq roasted to finish off with that bit of crispyness. Cooked like this, it is great served pulled with creamy mashed potato and steamed seasonal vegetables, or with coleslaw on a freshly baked roll.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1.5kg beef brisket, trimmed and cut into 4 pieces+
- 1 onion, finely chopped
- 3 cloves garlic, thinly sliced
- 1 cup (250ml) red wine
- 2 cups (500ml) beef stock
- 2 cups (500ml) water
- 3 cups (750ml) tomato puree (passata)
- 6 bay leaves
- sea salt and cracked black pepper
METHOD
- Preheat oven to 180°C (350°F).
- 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
+ By cutting the beef into 4 pieces before you begin, you reduce the time it takes to cook.
++ For beautifully tender beef that’s evenly cooked, ensure you turn it over halfway through the cooking time.
TIP
This slow-cooked brisket can be made 2–3 days in advance. It freezes well, too – simply thaw and reheat to serve.