BRAISED BEEF BRISKET
Made with classic flavours, our base brisket recipe is great with buttery mashed potato and seasonal greens. Keep half the beef aside, then later in the week add a few ingredients and turn it into one of our five delicious meals, like the Brisket Sliders with Scamorza and Pickles from our cover!
Ingredients
2 Tbsp vegetable oil
1.3-1.5 kg Pure South beef brisket
1 tsp salt
2 onions, peeled, halved, and sliced
3 cloves garlic, sliced
2 Tbsp tomato paste
1 Tbsp Worcestershire sauce
500ml Farro beef stock
Method
Preheat the oven to 160°C. If you prefer, you can cook on the stovetop over a very low heat for the same amount of time.
Lightly oil the beef with 1 tablespoon of oil and season with the salt. On the stovetop, heat a lidded, ovenproof pan and brown the beef on both sides. Remove from the pan and add the remaining oil, onions, and garlic, and cook until softened.
Return the meat to the pan along with the bay leaf, tomato paste, Worcestershire sauce, and the beef stock. Bring to a simmer, cover with round of baking paper, then cover with a lid and put into the oven to cook for 3 hours, or until the meat is tender when pierced with a knife. Rest the meat for 30 minutes before slicing or pulling into shreds.
Take it Slow!
To make this in a slow cooker, brown the meat and vegetables, put into the cooker with the remaining ingredients, and cook for approximately 8 hours. You could use a little less beef stock (although we think it's great to have extra cooking liquid for another meal).
To make this in a pressure cooker, brown the meat and vegetables, put into the cooker with the remaining ingredients, and cook for approximately 1 hour 15 minutes. Do a natural release (or wait 15 minutes, then do a quick release).