I used to do my briskets in the oven. However for ease of being able to put a meal on in the morning, go to work, and have it ready to go that night when I get home, I switched over to using a slow cooker. What I’ve found though is that the flavour of my briskets doesn’t pop nearly as much when slow cooked.
So after a lot of trial and error I have a recipe that works. And the best bit is that it doesn’t take too much prep so you can still prepare it and set it going before going out for the day!
Ingredients:
1 tablespoon olive oil
1 large yellow onion
1.5kg beef brisket
Salt
Freshly ground black pepper
6 cloves garlic, minced
2 cups beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
Method:
*Slice onion into thin half moons. Put the olive oil in the pan and slowly caramelize on a low heat, then set aside.
*Put the brisket in the frypan and sear on both sides.
*Make up 2 cups of beef stock. Mix in the two tables of Worcestershire sauce and the 1 tablespoon of soy sauce.
*Place the brisket in the slow cooker, fat side up, and season with salt and pepper. Take the minced garlic and spread it over the top of the brisket.
*Pour in the beef stock mixture.
*Put in the onions, on top and around the brisket.
*Cook on low heat for 6 – 8 hours (depending on brisket size)
*Leave on warm for half an hour before serving.
And that’s it! A really simple yet really delicious way to add a bunch more flavour to your briskets.
