What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that! For the stock, I made a simple one with Hagen's smoked pork bones, which gave the entire dish a really savoury, smoky flavour. I threw the pork bones in a saucepan and covered with water, then added in an onion and some black peppercorns and left it simmering for 3 hours.
Serves 6-8
Ingredients:
- 1kg Beef Brisket, cut into 3-4 pieces
- 2 Brown Onions
- 500ml Stock
- 2 Bay Leaves
- 1 Red Capsicum, chopped into small pieces
- 4 cloves Garlic, finely chopped
- 2 tbsp ground Cumin
- 2 tsp ground Paprika
- 400g Tinned Black Beans
Method:
- Preheat oven to 150 degrees C.
- Season brisket pieces with salt and pepper.
- Heat dutch oven on medium high heat with 2 tbsp olive oil and once hot, cook brisket pieces until browned on all sides. Remove from pan.
- Cut one of the onions in half and then thinly slice into moons and lay at the bottom of the dutch oven.
- Place browned brisket pieces on top, pour in stock and bay leaves and place lid on before putting in the oven. Cook for around 4 hours or until the meat can be shredded with 2 forks.
- Once the meat is tender, remove from the pan and pour the stock and sliced onions into a jug.
- Finely chop the remaining onion.
- Heat the pan on the stove with a 2 tbsp olive oil and once hot, cook the onion and garlic until softened.
- Add in the capsicum and cook for another 5 minutes.
- Add in spices and cook for another minute.
- Add in tinned tomatoes, stock and onion mix and black beans.
- Add the shredded brisket back into the pan and simmer for 30 minutes to let flavours infuse.
-
We’ve served ours on some tostadas with melted cheese, pickled red onion and fresh lime.
