Credit: Lisa @iatemyglutenfreeplate
Slow cooked beef brisket

Serves:
6
Preparation Time:
20 mins
Cooking Time:
7 hours
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
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.