Slow cooked beef:

Education time: 10 minutes plus overnight marinating
Cooking time: 3.Five hrs

Serves 4-6

1.5kg red meat brisket
400ml beer, ipa is ideal
Four bay leaves
Four sprigs thyme
4 cloves garlic
1 tbsp oil
4 sticks of celery, trimmed and reduce into 7cm portions, cut up lengthways if too thick
8 shallots, peeled
2 carrots, peeled and roughly chopped
1 tbsp brown sugar
2 tsp dijon mustard
2 tbsp tomato puree
½ to 1 tsp chilli flakes (to flavor)

Slow cooked beef:Marinade the pork within the beer, bay leaves, thyme and garlic in a single day, turning a few times. Day after today dispose of the beef and reserve the marinade for later. Heat the oven to round 150c. Heat the oil in a huge casserole dish and brown the red meat nicely on all facets. Get rid of the pork and set aside. Upload the veggies to the pan.

Slow cooked beef:Stir to coat with the pork fats, flip the warmth down and cook for five-eight mins with the lid on. Stir the veg nicely, then stir within the sugar, dijon mustard, tomato puree and chilli flakes.

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Slow cooked beef:Pour the reserved marinade into the pan, consisting of the garlic and herbs, stir nicely and season. Return the pork to the pan, if it’s now not absolutely submerged, baste meat with the liquid and turn it halfway via the cooking. Cook dinner inside the oven for three hours with the lid on.

Slow cooked beef:As soon as cooked, the meat need to be very soft and falling aside. Shred and pull the beef apart and stir into the sauce. Serve with root veg mash.

Slow cooked beef:

Note: ask for the “nug” quit of the brisket, it’s thicker and commonly has better marbling so can be extra gentle whilst slow-cooked.

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