Slow Cooked Beef Brisket

This delicious shredded beef is packed full with flavour yet so simple to make! This is clever cooking using budget friendly ingredients, has stacks of leftovers (to create brand new dishes), the washing up is a breeze and it’s 100% freezer friendly! This will be a family favourite for sure!






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Brisket

Slow Cooked Beef Brisket

Prep Time

30 minutes

Cook Time

4-5 hours

Servings

8

Ingredients

  • 1.5 kg beef brisket or chuck steak
  • 1 Tbs ground cinnamon
  • 1 Tbs ground cumin
  • 1 Tbs smoked paprika
  • 1 Tbs heaped dried oregano
  • ½ bunch fresh coriander
  • 1 lime cut in half
  • 2 red onions, sliced
  • 2 capsicums (red and/or yellow), sliced (optional)
  • 700 g crushed tomatoes
  • 1 Tbs sweetener (maple syrup, honey, brown rice syrup)
  • 400 ml beef, chicken or vegetable stock/broth
  • olive oil
  • Salt & Pepper (be generous)

Instructions

  1. Turn oven on to 160 °C. In a small bowl combine the dried spices and herbs (cinnamon, cumin, smoked paprika and oregano).
  2. Cut beef into large pieces (to fit into a large crock pot with lid or slow cooker) and rub in the prepared spice mix all over the meat. Season well with salt and pepper.
  3. Sear the meat well on all sides with a bit of oil in your pot. Once browned all over, set aside.
  4. In the same pot, drizzle extra oil (if needed) and gently sauté the onion and capsicum for a couple of minutes. Add the rest of the ingredients and stir well. Then submerge the seared beef into the sauce. Pop the lid on and transfer into the oven.
  5. Cook for approximately 4-5 hours until fall apart tender.
  6. Once ready remove the beef from the sauce and shred. Toss back into the sauce and serve as a delicious roast with potatoes and your favourite vegetables.

Recipe Notes

Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Tree Nut Free, Soy Free.

LEFTOVER MAKEOVER I D E A S

Italian Beef Ragout: Mix through leftovers with finely chopped sautéed onion,
garlic, celery and carrots with additional crushed tomatoes (if needed) for an
Italian inspired dinner with gluten free pasta. Or simply reheat leftovers in plenty
of sauce!

Mexican Plate: Pile leftover shredded beef over red rice, dollop some guacamole
(just chopped up avocado, red onion, tomato, fresh coriander and lime) and corn
on the cob. Delicious!

Beef & Veggie Wraps: Using homemade gluten free wraps or lettuce leaves enjoy
leftover beef with shredded/grated vegetables and avocado for a quick and easy
meal. Or try quesadillas and tacos. The options are endless!

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2 Comments

  1. Mel on September 10, 2020 at 7:12 pm

    Looks delicious! Would it still work okay without tomatoes?

    • Sharon Selby on September 12, 2020 at 7:41 am

      Thank you Mel. Yes this recipe could easily work without tomatoes. My son used to react to tomatoes so I often replaced the ingredient with pumpkin or sweet potato and it’s delicious. You can do that or add some broth/stock just so the meat doesnt dry out. xx

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