Slow Cooked Balsamic Roast Beef

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).

Beef

Ingredients

• 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

Method

1. Heat the oil in a large frying pan and sear the brisket over medium-high heat until browned all over.
2. Place the meat and onion in a slow cooker, the fatty layer of the brisket should be on top.
3. Whisk together all the remaining ingredients and pour over the meat. Slow cook for 8 hours on low setting, or 4 hours on high.
4. Once the meat is cooked, peel off the fat layer and discard. Remove the beef, shred with two forks and pile on a plate.
5. Place any remaining liquid into a small saucepan and reduce to make a gravy to pour on the beef.

Corn & cabbage slaw

Ingredients

• 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

Method

1. 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.
2. Place the cabbage, coriander and corn in a large bowl.
3. Whisk the remaining ingredients together, pour over the cabbage mix and stir gently until combined.