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Slow Cooked Spiced Brisket

Spiced Beef Brisket

Food to share. Slow cooked shredded meat makes a great entertaining option as it can be prepared in advance and then served to share. Brisket is a wonderful option for entertaining as it is low cost in comparison to other cuts of beef.  I generally use slow cooking in the cooler months but when the meat is shredded it is not at all heavy, especially when paired with a fresh salad and sides. If the day is particularly hot and it prevents you from having the oven going for the cooking duration, set it to cook in a slow cooker (if you have one). If you use a slow cooker it will require much less stock to be added. I estimate that 200 ml would be plenty.  The slow cooking process allows the meat to develop an amazing depth of flavor and a soft texture that falls apart in your mouth.

Slow Cooked Spiced Brisket
Prep time
Cook time
Total time
Slow Cooked Spiced Brisket. Perfect food to share. Don't keep slow cooking for the cold months, add fresh salad sides to enjoy the depth of flavor that comes from slow cooking in the warm months also.
Recipe type: Main
  • 1 tablespoon cooking oil of choice
  • 1 onion finely chopped
  • 6 cloves of garlic finely chopped
  • 2 cm of fresh tumeric - grated
  • 2 star anaise
  • 1 stick cinnamon
  • 6 cloves
  • 1.5 kg of rolled beef brisket (approximately )
  • 4 tablespoons Shaoxin Cooking Wine
  • 1 liter vegetable stock
  • ¼ teaspoon white pepper
  • 1 tablespoon sundried tomatoes
  • 1 cup water
  1. Set oven to 150 degrees
  2. Add the oil to a pan on the stove top that can be covered and put into the oven
  3. Add the onion, garlic, tumeric, star anise, cinnamon and cloves to a pan and stir for a few minutes until fragrant
  4. Add the meat to the pan and brown the outside, turning every few minutes
  5. Add the shaoxin wine, stock, white pepper, tomatoes and water
  6. Cover and place into the preheated oven
  7. Cook for 5 - 5 and ½ hours
  8. Check the water levels over time to ensure that it has not totally evaporated
  9. Remove from the oven, remove any string from the roll and use two forks to shred the meat
  10. Place the saucepan on the stove top and allow the shredded meat to simmer for another 30 minutes until the liquid has been absorbed
We enjoyed this meal with Chinese Style pancakes  to wrap the food (without the spring onion and kale added) and Apple Slaw. It will be back on the menu over the Christmas period.

Do you continue to use slow cooking in the warmer months?




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