This beef brisket was cooked in recognition to the festival that is the Passover.
I wanted to cook inline with the traditions held to the festival, which essentially brings the Jewish people to only eat certain foods.
This dish was delicious. A slightly different take on my own beef brisket, which was cooked a little while ago. I searched online for ideas and came across this on finecooking.com. I adjusted the ingredient quantities slightly and was very impressed with the flavours that came through. Although this dish was to be braised in the oven I used my slow cooker as my family and I had a great day planned enjoying the spring sunshine.
The beef after 6 hours in the slow cooker was just melt in the mouth delightful. The sauce was velvety with this sweet taste from the orange and then a little but not too much kick from the chilli. I served this with a thyme potato boulangere and some roasted root vegetables, which brought the dish together nicely.
Sweet and tangy slow cooker beef brisket
Ingredients
- 1 Kg Rolled Beef Brisket
- 2 tbsp. olive oil
- 2 sticks of Celery cut into small dice
- 1 medium carrot cut into small dice
- 2 white Onions cut into small dice
- 2 Garlic cloves bashed
- 1 tsp. dried Oregano
- ½ tsp. dried Chilli flakes
- 1 Cinnamon stick
- 100 ml Red Wine Vinegar
- 500 ml Chicken Stock hot
- 400 g tin chopped Tomatoes
- 1 orange zest and juice
- Salt and Pepper
- 2 tbsp. beef gravy granules
Instructions
- Heat the olive oil in a sauté pan and brown off the meat on all sides. Remove and place in to the slow cooker. In the same pan, add a touch more olive oil if needed, fry the celery, carrot and onions for about 5 minutes until they start to brown slightly.
- Add the garlic, oregano, chilli and cinnamon and fry for a further minute to release the flavours. The smell you will get now is really aromatic. Add the red wine vinegar and deglaze the pan by reducing by half and scraping the residue from the bottom of the pan. This is the intense flavour from the beef. This should take around 2 minutes. Add the stock and tomatoes and bring to a low simmer and cook for a further 5 minutes.
- Once complete add the contents to the slow cooker on top of the beef and turn on to high cook for 2 ½ hours. After this period turn the beef in the slow cooker and reduce to low for a further 3 hours.
- Take the beef out, be careful as it will be very tender and almost fall apart on you if you are a little too rough. Keep warm in a dish covered in foil for about 20 minutes.
- The remaining liquid and vegetables will be used to make the sauce. To do this strain the liquid into a saucepan (no vegetables required) and bring to a low simmer. Slowly add your gravy granules whisking until you have a thick glossy sauce consistency. You may not need all of the gravy granules, as this depends on how thick you want your sauce.
- To serve slice the beef into ½ inch thick slices with a little of your sauce poured over the top.
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