Slow Cooked Brisket – as told by photos

Slow Cooked Brisket – as told by photos

Slow Cooked Brisket! Slow cooking is one of my favourite methods of cooking, just throw it all in and forget about it. I have used this recipe in a few different ways but in this post I will just give you the basics and then you can let your imagination run wild – there are endless possibilities!

To start with you’ll need to ask your Butcher for a non-corned flat beef brisket, we used about a 2kg piece for 6 of us. This cut of meat has a layer of fat on it that I like to trim a little but not too much you need some of the fat – as they say, fat means flavour.

Now, I will state up front that I neglected to take a pic of the final plate of food because I got carried away and ate it before I thought about the need for a photo. Maybe you could send me a pic of your end result and I’ll add it to my post. ([email protected])

salt

The Meat: Gather your ingredients – onions, mushrooms, horseradish cream, your beef and S&P.
This post was not sponsored by Masterfoods 🙂

veges in the pot

Slice your mushrooms and onions, add them to the slow cooker.
(Oh I just had a thought, some garlic would work wonders too!)

in the pot too

Generously apply salt and pepper to the outside of the meat, then slather on the horseradish and pop it in the cooker for 6 hours on low.
There is no need to add any liquid as the meat, onions and mushrooms release enough juices, which we will turn into a sauce.

out of the cooker

When it’s done, (even though it doesn’t look good we will soldier on…)

from the oven

place it into an 180c oven until it’s brown. Let it rest while you sort out the sauce.

gravy

The Sauce: Reduce the cooking liquid, onions, and mushrooms down until it has thickened up a bit – then hit it with a stick blender until smooth.

I found that I didn’t have to add anything to the sauce, but you merrily season away to your liking.

TIPS: Use a few sheets of paper towel over the surface of the sauce to remove some of the fat.
If you want a really smooth sauce, pass it through a fine sieve.

nfn brisket recipe

Slice your super-juicy, tender-as-anything brisket, serve it with your favourite veggies and that delicious sauce.

If you would like any advice on this recipe or wanted to tell me about your Food Adventures, please call me on 07 4151 3884 or email me direct on [email protected] 


Slow-cooked Brisket

Ingredients:

2kg non-corned flat beef brisket
500g mushrooms
2 onions
Horseradish
Salt
Pepper

Method:

  1. Slice your mushrooms and onions and add them to the slow cooker.
  2. Generously apply salt and pepper to the outside of the meat, then slather on the horseradish and pop it in the cooker for 6 hours on low.
    There is no need to add any liquid as the meat, onions and mushrooms release enough juices, which we will turn into a sauce.
  3. Remove from the slow-cooker and place it into an 180c oven until it’s brown.
  4. Remove it from the oven and let it rest while you sort out the sauce.
  5. Reduce the cooking liquid, onions, and garlic down until it has thickened up a bit then hit it with a stick blender.
  6. Slice your super-juicy, tender-as-anything brisket, serve it with your favourite veggies and that delicious sauce.

 

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