This slow-cooked beef is very versatile - serve it with roast veg or mash, stir it through pasta or add it to salads. We enjoyed it on flat bread with corn and cabbage slaw (see recipe below).
1 beef brisket roast
1 tbsp olive oil
1 small brown onion, peeled and quartered
1 cup beef stock
½ cup brown sugar
½ cup balsamic vinegar
1 tbsp soy sauce
1½ tsp garlic, minced
1 tbsp Worcestershire sauce
1 tsp salt
- Heat the oil in a large frying pan and sear the brisket over medium-high heat until browned all over.
- Place the meat and onion in a slow cooker, the fatty layer of the brisket should be on top.
- Whisk together all the remaining ingredients and pour over the meat. Slow cook for 8 hours on low setting, or 4 hours on high.
- Once the meat is cooked, peel off the fat layer and discard. Remove the beef, shred with two forks and pile on a plate.
- Place any remaining liquid into a small saucepan and reduce to make a gravy to pour on the beef.
Corn & cabbage slaw
- 2 corn cobs
- 1/4 red cabbage, finely shredded
- 1/4 green cabbage, finely shredded
- 1/2 cup chopped coriander
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 tsp olive oil
- pinch salt
Place the corn cobs on a medium-hot skillet and cook for 5-6 minutes, turning regularly and allowing some kernels to blacken slightly. Remove and allow to cool before slicing the kernels off the cob.
Place the cabbage, coriander and corn in a large bowl.
Whisk the remaining ingredients together, pour over the cabbage mix and stir gently until combined.