Slow Cooked Beef Brisket

I bought my first slow cooker a few weeks ago. In the past I used stove-top large saucepans for slow cooking and braising. The method worked but needed regular stirring to prevent sticking. When a post-Christmas special appeared for a very cheap large slow cooker I decided to give it a try.

I wish I’d bought one years ago! I have experimented a few times now. I prepare the veges and meat after breakfast, toss them and some stock and liquids in the cooker and lift the lid eight or nine hours later for a delicious dinner.

This is my favourite of the recipes I have tried so far. It didn’t occur to me to take pictures last night; I will add them next time I cook it.

Beef Brisket

Ingredients

Portion sizes, herbs etc are flexible. Adjust to suit your own taste.

• 1-1.5Kg (2-3lbs) beef brisket or any similar cut. I prefer a piece at least 2-3cm (1”) thick and roughly rectangular which fits comfortably in the cooker.
• 1 large or 2 medium onions, sliced.
• 1 large or 2 medium carrots.
• 1 cup chopped celery
• Chopped herbs to taste. I used parsley, thyme, rosemary and mint from my garden.
• 2 or 3 bay leaves.
• 1 teaspoon mild paprika.
• 1 cup red wine.
• 1 can (400gm, ~1lb) chopped tomato.
• 1-2 cups beef stock (or pork or chicken; I make my own from bones and herbs).
• 2 cloves garlic.
• Salt and pepper.

Optional: 3-5cm (1½ “- 2”) chunks of potato.

Method

Serves 4 or more  depending on appetites and portion sizes.

Slice the carrots lengthways, cut them into rough chunks and place them on the floor of the cooker to become a base for the meat.

Roughly trim excessive fat from the beef. Leave some on for flavour. Lightly salt both sides of the meat and place it in the slow cooker. Grate some pepper over the meat to taste.

Fry the onions in oil in a skillet until soft, add the chopped celery and minced garlic and continue frying until the onions are starting to brown then transfer the cooked veges to the slow cooker.

Deglaze the skillet with the cup of wine and add the liquid to the cooker. Add the paprika, chopped tomato and stock. Stir to mix the liquids and settle the meat among the veges. If necessary add water sufficient to come just level with the meat.

Cook on low for 8 or more hours (my cheap cooker has only three heat settings: low, high, keep warm). As my spouse likes potatoes I added some chunks into the liquid around the meat at the 4 hour mark. Possibly those could be included at the start.

Serving.

Gently remove the meat from the cooker, trying not to remove too much attached liquid and veges as you transfer it to a cutting board.

Using a slotted spoon remove the carrots (and potato if added) from the sauce and transfer them to a serving dish. Don’t get too fussy if some liquid and other ingredients stick to the carrots or potato.

Remove the bay leaves and blend the remaining liquid and contents with a stick blender to become a smooth sauce. Use a potato masher if you don't have a stick blender. It doesn't have to be perfect.

Carve the meat across the grain into roughly 6mm (1/4”) slices and transfer to a serving dish. Pour the sauce liberally over the meat.

Diners serve themselves from the dishes.

I have not worked out the carbs, fat etc but the main carbs are in the onions, carrot and potato if added. This did not even cause a blip in my 1hr post-meal blood glucose test.

Bon Appetit

Cheers, Alan, T2, Australia.
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