Slow Cooked Beef Brisket with Onions

Name: Slow Cooked Beef Brisket with Onions
Cuisine: British
Ingredients: 4 lb/2kg piece of brisket; plain flour for dusting; sea salt and black pepper; beef dripping or vegetable oil; tomato paste/puree; 4 large onions; 4 carrots, peeled; 2-3 garlic cloves

Joanne @JoanneinBath

Bath, UK

I saw a recipe on Cookpad a few days ago that caught my eye – slow cooked brisket with just onions, no liquid, forgot to bookmark it then couldn't find it again. So, I looked online, and found this recipe. Doesn't have the same name but I think it's the same. It's lovely. So little liquid to begin with, so much tender deliciousness at the end.

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Ingredients

4lb/2kg piece of brisket
plain flour for dusting
sea salt and black pepper
beef dripping or vegetable oil
tomato paste/puree
4large onions
4carrots, peeled
2-3garlic cloves

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Steps

1

In the UK joints of brisket usually come ready rolled, and for this recipe you need a flat piece, so just snip the string and unroll. Dust both sides of the beef with flour and lots of black pepper. Heat the oil or dripping in a large frying pan. Preheat your slow cooker
2

Sear the beef in the pan on all sides, then set aside. Add the onions to the pan, with more fat if necessary.
3

Fry the onions until soft and staring to turn golden brown, then transfer to the warmed slow cooker.
4

Spread tomato paste on top of the beef, I used about 3 tbsp, as if you were icing a cake. Place the beef on top of the onions.
5

Add the peeled carrots, still whole, and the garlic cloves (whole and unpeeled) to the slow cooker. Add two big pinches of salt, and more black pepper.
6

Cover with the lid and cook for 1 and a half hours, then remove the beef from the slow cooker and cut into thick slices. Place back in the cooker, in the same shape as it was before.
7

Cook for another 2 and a half to2 hours until the meat is meltingly tender. By this time you'll have a rich onion gravy.
8

I served the slices of beef with roast potatoes and peas.

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Cooksnaps

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Joanne @JoanneinBath

on April 30, 2016 21:44

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.