Winter is the perfect time for slow cooking! And here’s a perfect free recipe for celebrating the chillier weather — a deliciously rich and smokey slow cooked beef brisket. Whilst living in the United States I found brisket to be a staple on restaurant menus and in supermarkets, but it seems to be a phantom cut of meat here in Australia (found only in corned beef) – which is so surprising as it is so delicious! It does take 6 hours to cook, but it is well worth the wait. Any leftovers that haven’t been frozen for next week’s dinner make a great filling for sandwiches, adding some variety to lunchtime.
For more slow cooked meat recipes using the Thermomix to prep ingredients, check out my Thermomix cookbook Everyday Thermo Cooking…
Serves 8
+ gluten free
+ dairy free
+ nut free (option)
+ soy free
+ egg free
Ingredients
2kg beef brisket, boneless
30g macadamia or olive oil
1 brown onion, peeled and halved
10 garlic cloves, peeled
400g can diced tomatoes
50g tomato paste
80g apple cider vinegar
40g Worcestershire sauce
20g Djion mustard
20g golden syrup
1 tbsp smoked paprika
1 tbsp stock concentrate
1 tsp Tabasco sauce
1 tsp salt
8 shallots, peeled
4 carrots, peeled and sliced
4 celery sticks, sliced
200g frozen peas, defrosted
Method
- Preheat oven to 200°C. Place meat in a large ovenproof dish (fattier side facing upwards) and rub with 10g oil. Roast for 30 minutes, uncovered.
- Meanwhile, place onion and garlic in TM bowl, chop for 5 seconds, speed 5.
- Add remaining 20g oil and sauté for 5 minutes, 100°C, speed 1.
- Add tomatoes, tomato paste, apple cider vinegar, Worcestershire sauce, mustard, golden syrup, paprika, stock concentrate, Tabasco sauce and salt. Mix for 10 seconds, speed 6.
- Cook for 15 minutes, Varoma temperature, speed 1, MC removed and steamer basket on top to prevent splashes.
- Turn oven down to 140°C. Add shallots, carrots and celery to baking dish and pour over the tomato mixture. Cover with a tight fitting lid or multiple layers of foil and cook for a further 5 hours.
- Remove meat from pan and shred using two large forks. Add meat and peas back to the pan and stir through sauce.
Serve meat on a bed of mashed potato, polenta, pasta or use as a filling for meat pies.
For more great recipes combining slow cooking techniques and the Thermomix, check out my cookbooks Thermo Cooker Fresh Favourites and Everyday Thermo Cooking…
