Take a couple of forks and shred this slow cooked beef brisket into tender ribbons. Serve it with a ladle full of the rich and tangy sauce and some simple spinach rice. Make sure you save yourself some of the caramelised pieces from the outside – they’re the best bits. Then maybe add a spoonful of sweet chilli jam on the side for an extra kick.
This is one of the reasons to be glad that the cold weather and dark nights are drawing in. No more t-shirts and sandals, probably fewer salads and drinks clinking with ice cubes. Instead you get to cozy up on a darker evening, maybe with a glass of red wine, and enjoy something steaming hot and comforting – like this – straight from the oven.
A very fair swap I think.
If you manage to save leftovers, warm up the beef and sauce and serve it on crusty rolls for lunch the next day. You’ll be the envy of your colleagues.
I’ve got a traditional UK Lancashire hotpot, a melty warm Halloween chocolate fondant and of course the next Hot Smoothie for my Hot Smoothie Saturday series all coming up on the blog in the next week. Can you tell I’ve gone into Winter mode already?
This gorgeous brisket certainly isn’t a quick dish – in fact it’s in the oven for 3 and a half hours. Cheaper cuts like brisket lend themselves really well to this kind of slow cooking -resulting in lovely tender meat and amazing sauces from the meat juices mixing with any ingredients you might add. I love the tomatoey, slightly smoky and spicy flavour of this sauce, but it’d work wonderfully with other flavours like red wine & mushrooms or even some spicy Thai sauce with coconut milk.
This would also work great in the slow cooker or crockpot. I haven’t tried it myself (after misjudging the sauce required for another recipe and getting home extra late a few months ago – only to find that my slow cooker was filled with lumps of charcoal instead of garlic honey chicken grrr) but coming home to the smells of this filling your home would be amazing. It will still need a quick blast in the oven (see step 7) to get the caramelised layer though. oh and make sure you have enough sauce in your slow cooker!!
- 1.5 tbsp. veg oil
- salt and pepper
- 0.75kg rolled beef brisket
- 1 large red onion, peeled and sliced
- 1.5 tsp smoked paprika
- ½ tsp cinnamon
- ¼ tsp cayenne
- 2 tbsp. dark brown sugar
- 1 tbsp. honey
- 1 tbsp. water
- 3 cloves garlic, peeled and crushed
- 1x400ml tin of chopped tomatoes
- 520ml hot beef stock (water with three stock cubes is fine)
- 1 tbsp. Worcestershire sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. brown sauce/HP Sauce (you could use A1 Steak sauce if you can't get HP)
- 1 tbsp. light brown sugar
- Serve with (optional):
- Sweet chilli jam
- Boiled rice with some spinach thrown into the pan for the last 30 seconds of cooking
- Heat oven to 140C
- Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
- Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.
- Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
- Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
- After three hours, take out of the oven and give everything a little stir.
- Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200c and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, leave to cool a little and then shred the meat in the sauce.
- Serve with spinach laced rice and sweet chilli jam if you like.
Nutritional info obtained from caloriecount.about.com (based on 1 serving without rice or chilli jam)