Slow-Cooked Beef Brisket

Step 1

Preheat oven to 180°C (350°F).

Step 2

Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.

Step 3

Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.

Step 4

加酒,煮3 - 4分钟或直到红色uced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.

Step 5

Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.

Step 6

Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.

Tip

Step 7

This slow-cooked brisket can be made 2–3 days in advance. It freezes well, too—simply thaw and reheat to serve.