When I lived in Texas I fell in love with beef brisket, and couldn’t understand why this delicious cut of meat wasn’t more popular in Australia. I put it down to people not knowing what to do with it. Because of all the thick connective tissue it has to be cooked very low and very slow, otherwise it is as tough as old boots. Cooked correctly, it simply melts in your mouth. You need to get started on this recipe well ahead of time, but the upside is that it makes a huge amount and tastes even better the next day. Serve it with fresh pasta for the most amazing meal of your life. (Big call, but my good friend Poppy made it!)
Serves 10
+ gluten free
Ingredients
Macadamia oil
Sprigs fresh rosemary
Brown onions, peeled and halved
Garlic cloves, peeled
Tomato passata
Can diced tomatoes
Red wine
Stock concentrate
Balsamic vinegar
Dijon mustard
Brown sugar
Rocket
Pecorino or Parmesan, shaved
Method
This recipe can be found on page 105 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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