Slow-Cooked Beef Brisket
Serves 4
Directions
- 1Heat some oil to a pot and add in sliced onions, carrots, celery and minced garlic. Mix together and add tomato puree.
- 2Add cranberry juice and let it simmer for 5 minutes.
- 3Season beef brisket with salt, black pepper, and garlic powder, and sear off the sides on a pan.
- 4Transfer everything to an oven-safe pot and add beef broth, bay leaves, and rosemary.
- 5Slow-cook in the oven for 6-7 hours on 180 degrees.
- 6Braise the beef in between.
Ingredients
- 1 kg boneless beef
- 1 onion
- 4 carrots
- 3 celery stalks
- 6 garlic cloves
- 2 tbsp tomato puree
- 400 ml cranberry juice
- 1 L beef broth
- 2 tbs plain flour
- salt
- black pepper
- garlic powder
- 3 bay leaves
- rosemary
Equipment
potpanoven-safe potoven
Tips
- Make sure to base the beef in between and top with extra beef broth if needed.
- Make a cornstarch slurry mixing some flour and water together and add in the pot at the half-way point of slow-cooking, this will help thicken up the sauce.
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