Brisket and Broccolini 

 

Ingredients

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1. 1-2 kg grass fed beef brisket (I believe it’s called beef belly in the USA)

2. 1 tbsp olive oil

3. 1/4 cup chicken stock

4. 1/4 cup of red wine

5. 3 bay leaves

6. 2 tsp rosemary

7. 2 tsp thyme

8. 1 medium sweet potato

9. 1 whole onion

10. 1 pumpkin half

11. 1 tbsp of ghee 

12. 1 bunch broccolinni

13. 1/2 tbsp butter

14. 2 tsp garlic crushed

15. Salt and pepper to taste

 

Method

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• Season the brisket with salt, pepper and the herbs

• In a hot pan with olive oil brown the brisket on all sides

• Place the brisket into a slow cooker

• Deglaze the pan with the red wine and then the chicken stock (if you don’t want to use wine, use additional chicken stock)

• Leave the brisket to cook on low for 10-12 hours

• About 2 hours before the brisket is ready, preheat your oven to 180 C

• Peel and chop the sweet potato, onion and pumpkin into medium chunks. 

• 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

• Just before the brisket and the roast vegetables are ready, wash the broccollini and pat dry with a paper towel

• Preheat a small fry pan over a medium heat and melt the butter

• Add the broccolinni and garlic to the pan and baste the broccolinni with the butter until it’s cooked

• Shred the brisket with a fork and serve with the juice from the slow cooker