Slow cooked beef brisket with Spanish influences
I was feeling a little bit lazy, so I wanted something that would require the least amount of preparation and if possible a “hand off” cooking method. There is not a method as hand off as slow cooking a piece meat in a broth and let it cook for a few hour, all you have to do is then take it out of the oven and serve it.
We happened to have a piece of beef brisket that we use for a product shooting so decided to use it. ( I actually could make two recipe out of it but that’s another story…ooops…no another recipe .
Just grabbed anything I could find and ended up making a slow cooked beef brisket with Spanish influences.
So for those who don’t know, brisket is a cut of beef that needs to be cooked slowly to break down the connective tissues. The unique thing about this cut of beef is that it can be slow cooked so it’s fork tender, yet is still sliceable. It also has a better beefy flavour compared to other slow cooking beef cuts like chuck.
I'm still working on the video will upload it asap
Preparing the broth
- Chopped parsley
- Left over liver pate
- Left over Cooking fat from a pork belly
- Cajun sauce
- Garlic paste (yes from a tube)
- Spice and herb Mix (World Seasoning Blue)
- I think some Thyme
- and that must be it…
Steps to Make It
Gather the ingredients.
Pour all the ingredients seasoning, herbs, spices, in a pot add water bring to a boil let simmer for 5mn. And pour the resulting liquid in a pot (usable in oven) together with the brisket.
Let it cook at 190C for 3 hours
Cut Across the grain and serve,
I just want to point out that the Broth tasted AMAZING, it was rich, deep, intense in flavors.
- I served the brisket with vegetables lightly sautéed in butter salt and cayenne pepper.
- Aaa almost forgot, a few days later I made this out of the left overs and it was freaking delicious…obviously 1 kg of Brisket was too much for us…
The recipe is here> Tacos Whole Meat style
- Volan Rabary