Slow Cooked Beef Brisket
As requested by guests, here’s my beef brisket recipe :-) It goes well with pasta or rice, and a side of vegetables like microwaved green beans. Photo pending!
Ingredients (Makes approx 12-15 servings)
- 2.4kg beef brisket
- 2 tablespoons of minced garlic
- 1 cup (250ml) of apple cider vinegar
- 1 tablespoon chicken stock (with just enough boiling water to dissolve)
- 3 cups (750ml) tomato puree (passata)
- 6 bay leaves
- 2 tablespoons fried shallots
- 2 cans of diced tomatoes
- 2 tablespoons Gravox original gravy (optional)
- 1 onion, finely chopped (optional)
- 1/2 cup of cornflour approx (if needed, see step 6).
Directions
- Preheat oven to 130C (fan forced).
- If using onions, put in the microwave to soften for 1 minute.
- In a large casserole dish (without a lid), place the brisket in the centre and then all other ingredients except the bay leaves on top. Mix the other ingredients around and on the brisket – try to cover the brisket as much as possible so it doesn’t dry out in the next step. Place the six bay leaves on top.
- Put the casserole dish in the oven for 2 hours.
- Remove casserole dish from the oven. Mix well and cut up the brisket with kitchen scissors into small pieces (about 5cm x 5cm).
- Turn the temperature down to 90C (fan forced) and return the casserole dish to the oven for 12-15 hours. Ensure liquid has reduced so the sauce is reasonably thick – if not and you need to serve soon, add a small amount of cornflour (approx 1/2 cup) to thicken and return to oven at 130C for 15 minutes.
- Remove the bay leaves.
- Serve with pasta or rice and a side of vegetables like microwaved green beans.
Tags: beef, gluten free, oven baked, pasta, rice, slow cooked