Slow cooked beef brisket
Serves: 6 | Preparation Time: 20mins | Slow Cooking Time: 7hrs
Ingredients:
1.5 kg Tasman beef brisket
Carrots
Mushrooms
Celery
2 beef stock cubes in 2 cups of water (gluten-free variety)
250ml red wine
¼ cup gluten-free plain flour.
Drizzle of garlic infused oil to brown the meat
Salt and pepper
Carrots
Mushrooms
Celery
2 beef stock cubes in 2 cups of water (gluten-free variety)
250ml red wine
¼ cup gluten-free plain flour.
Drizzle of garlic infused oil to brown the meat
Salt and pepper
Method:
- Roughly peel and chop the carrots, mushrooms and celery and place in the bottom of a slow cooker.
- Rub the beef brisket with salt and pepper and coat in the flour.
- Drizzle a little oil in a hot pan and brown the meat on all sides.
- Place on top of vegetables in the slow cooker and pour over the beef stock, water, and wine, set on LOW for 7 hours.
- Once cooked, remove the meat and pour some of the liquid from the slow cooker into a frying pan/pot on high heat.
- Boil and stir with a whisk until it reduces and becomes a flavour rich gravy.
- Slice up the brisket and serve it with your favourite roast meat sides.
Credit: Lisa @iatemyglutenfreeplate