Go Back
Print
Spiced Beef Brisket

Slow Cooked Spiced Brisket

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.
Course Main, Main Course
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 4 people
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1 tablespoon cooking oil of choice
  • 1 onion finely chopped
  • 6 cloves garlic - finely chopped
  • 2 cm fresh turmeric - grated
  • 2 star anaise
  • 1 stick cinnamon
  • 6 cloves
  • 1.5 kg rolled beef brisket (approximately )
  • 4 tablespoons Shaoxin Cooking Wine
  • 1 liter vegetable stock
  • 1/4 teaspoon white pepper
  • 1 tablespoon sundried tomatoes
  • 1 cup water

Instructions

  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 1/2 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