Texan-style slow-cooked beef

Name: Texan-style slow-cooked beef
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4 servings
Ingredients: 1.2 kilos beef brisket; 1 tbsp olive oil; 1 onion; 6 clove/s garlic; 100 grams dark brown soft sugar; 2 tbsp smoked paprika; 1 tbsp mustard powder; 1 tsp cayenne pepper; 500 mls passata; 500 mls beef stock; 2 tbsp worcestershire sauce

Prep: 10 minsCook: 4 hrs 30 mins

Prep

10 mins

Cook

4 hrs 30 mins

Servings

Difficulty

Hard

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This is my go to recipe when I want to impress folks without spending all day in the kitchen. You basically throw everything into a slow cooker and let it work its magic for four and a half hours. The beef brisket becomes incredibly tender and absorbs all those smoky, spicy flavors that make it so distinctly Texan. I love using beef stock as the base because it's affordable and gives you such a rich, deep flavor without any fuss. Plus, slow cooking beef actually helps break down collagen into gelatin, which is great for your joints and gut health. This is the kind of meal that looks fancy when you serve it but honestly couldn't be simpler to prepare.

Ella x

Ingredients

Servings:

1.2 kilosbeef brisket(piece rolled beef brisket (from the meat counter), )
1 tbspolive oil
1onion(roughly chopped)
6 clove/sgarlic(roughly chopped)
100 gramsdark brown soft sugar
2 tbspsmoked paprika
1 tbspmustard powder
1 tspcayenne pepper
500 mlspassata
500 mlsbeef stock
2 tbspworcestershire sauce

Detail level

Instructions

1
Preheat the oven to 150°C, gas mark 2. Season the brisket all over. Heat the olive oil in a medium saucepan and cook the onions for 5 minutes until starting to soften, then stir in the chopped garlic and cook for a further minute.
2
Stir in the sugar, paprika, mustard and cayenne then add the passata, beef stock and Worcestershire sauce. Bring to a simmer and cook for just 10 minutes. Using a handheld stick blender, process the sauce until smooth.
3
Place the brisket on a roasting tray (or ovenproof casserole with a tight-fitting lid). Pour the sauce on the top. Cover securely with a double-thickness of foil (or the dish lid) and place in the middle of the oven to cook slowly for 4 hours, after which the meat will be tender.
4
Remove the brisket from the dish and place on a carving board lightly covered with foil. Place the sauce on the hob and simmer for 20 minutes until reduced and thickened. Carve the beef into thick slices and serve with the sauce, creamy mash and greens.

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