• One kick arse recipe for cooking beef brisket that's super easy and very delicious (Image credit: Pepper Passport).

  • One kick arse recipe for cooking beef brisket that's super easy and very delicious (Image credit: Pepper Passport).

  • One kick arse recipe for cooking beef brisket that's super easy and very delicious (Image credit: Pepper Passport).

Best Brisket recipe

You can’t beat meat when it’s so soft it pulls apart at the touch of a fork. And when absolutely no effort was taken at all. Fights will ensue over this – you’ve been warned.

Cooking time

Serves

15 servings

what you’ll need

  • 2 kilogram piece beef brisket
  • 1/3 cup olive oil
  • sea salt and pepper
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon cumin seeds, dry toasted
  • 1 tablespoon dried rosemary
  • dried chilli, amount at discretion
  • 1/2 bulb garlic, roughly smashed
  • 3 onions, roughly quartered
  • 1 cup red wine
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 1 carrot, halved lengthwise
  • 1 stalk of celery
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Brisket can be a real stubborn and bastard of a cut, but just like all unsavoury characters, if you treat them with a time and patience, they might just let their endearing points show.

Ergo, if you braise a chunk of this very tough beef cut down, in your slow cooker on the low setting for a few hours, you’ll be well rewarded. So too will your wallet. We acquired a 2 kilogram piece for $30ish dollars. It fed 15 hungry diners – with plenty to go around, and at a cost of $2ish per person.

Wow. You can’t beat that. Or a bloody well done slow cooked brisket recipe for that matter.

1.

Place brisket, fat side up, on a plate, and give it a little rough score.

2.

Pour olive oil over the meat, then add all spices and rub into the skin. Season generously with salt and pepper.

3.

Place onions, celery, bay leaves and meat in the slow cooker. Pour wine into the sides of the dish, add the sugar, then add enough water so everything is covered by about 1 inch.

4.

Place lid on slow cooker, and bubble away for 9 hours.

5.

When it’s ready to serve, put the beef out and place in a large bowl. Using two forks, pull the meat apart until you’ve a pile of rough ‘shreds’.

6.

Coat the base of a heavy based frypan with olive oil, and in batches, brown up/crisp the meat – check the seasoning – you might need to add salt/pepper to the finished product.

7.

Serve as part of a sunday banquet, passed with good quality BBQ sauce, chutneys and mustards. Red wine mandatory.

EDITOR’S NOTE

Don’t have a slow cooker? No worries. Set the oven to about 130 degrees, and use a large heavy based casserole pan with a lid.

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