Brisket and Broccolini
Ingredients
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1-2 kg grass fed beef brisket (I believe it’s called beef belly in the USA)
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1 tbsp olive oil
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1/4 cup chicken stock
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1/4 cup of red wine
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3 bay leaves
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2 tsp rosemary
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2 tsp thyme
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1 medium sweet potato
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1 whole onion
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1 pumpkin half
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1 tbsp of ghee
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1 bunch broccolinni
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1/2 tbsp butter
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2 tsp garlic crushed
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Salt and pepper to taste
Method
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Season the brisket with salt, pepper and the herbs
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In a hot pan with olive oil brown the brisket on all sides
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Place the brisket into a slow cooker
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Deglaze the pan with the red wine and then the chicken stock (if you don’t want to use wine, use additional chicken stock)
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Leave the brisket to cook on low for 10-12 hours
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About 2 hours before the brisket is ready, preheat your oven to 180 C
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Peel and chop the sweet potato, onion and pumpkin into medium chunks.
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Place the veggies onto a roasting tray, season with salt and pepper and add the ghee to the dish. They should take about an hour and a half to two hours to roast, check them after an hour and a half to ensure they aren’t burnt
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Just before the brisket and the roast vegetables are ready, wash the broccollini and pat dry with a paper towel
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Preheat a small fry pan over a medium heat and melt the butter
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Add the broccolinni and garlic to the pan and baste the broccolinni with the butter until it’s cooked
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Shred the brisket with a fork and serve with the juice from the slow cooker