Name: Slow Cooked Brisket
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 -8
Ingredients: 1 tablespoon oil; 12 cloves garlic - chopped; 1 brown onion - chopped; 2 cm fresh ginger - grated; 1 tablespoon black peppercorns; 2 tablespoons tomato paste; 2 tablespoons Shao Xing Cooking Wine; 1.7 kilo beef brisket ((approximately)); 500 ml stock ((beef or vegetable)); 700 ml tomato passata; 1/2 teaspoon celery seeds; 1 teaspoon salt; fresh parsley to serve; lemon to serve

I love slow cooked meat that has been allowed to develop the intense flavors of the accompanying ingredients. This meat simply falls to pieces, it is juicy and soft in texture. We ate it serve with vegetables and on a bed of Freekah. It would be equally good served in tortillas. I am hungry just re-calling it!

Slow Cooked Brisket

Prep Time

15 mins

Cook Time

4 hr

Total Time

4 hr 15 mins

Course: Main

Servings: 6 -8

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

1 tablespoon oil
12 cloves garlic - chopped
1 brown onion - chopped
2 cm fresh ginger - grated
1 tablespoon black peppercorns
2 tablespoons tomato paste
2 tablespoons Shao Xing Cooking Wine
1.7 kilo beef brisket (approximately)
500 ml stock (beef or vegetable)
700 ml tomato passata
1/2 teaspoon celery seeds
1 teaspoon salt
fresh parsley to serve
lemon to serve

Instructions

Set the oven to 160 degrees
Add the oil to a large baking pan or pot that can be used on both the stove and oven
Add the onion, garlic, ginger and peppercorns to the pan and cook for a few minutes until the onion softens
Add the tomato paste and stir then add the wine
Add the meat and brown on all sides
Add the stock and passata and then the celery seeds and salt
Place in the preheated oven to cook for 4 hours
Check during the cooking that the liquid has not all absorbed and top up with some water or more stock if required. There should be just the right quantity for all liquid to be absorbed by the end of the cooking time
Remove from the oven and allow to sit for 15 minutes
Shred the meat with two forks and place on a serving plate
Serve with fresh lemon wedges and parsley and your choice of salad or vegetables

I love setting up a meal to slow cook. Once it is in the oven this meal takes care of itself and allows me to get on with other activities. This type of cooking and food makes me happy in the cool weather months. Richly flavored by simple pantry ingredients it is perfect family food, as well as a handy dish to serve when entertaining as it can be served with a variety of accompaniments. The recipe specifies a lot of garlic in this dish but it is not overpowering, it is sweet and lovely. Do not be shy, add it all as specified.

I hope that you choose to try this recipe. I would love to hear what you think of it if you do. I am rescheduling it onto our family menu again very soon.

Have a great weekend. See you next week 🙂

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Merryn Galluccio says:

May 5, 2014 at 3:20 pm

Beef brisket is popping up everywhere and I have never heard of it until this year. Your dish looks divine, pulled apart beef full of flavour and moist. I asked my butcher for brisket and he said I could come back and get some on Friday, so it must not be a popular beef choice but I will give this a go 😀